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[Name] Ades Soup [AuthorId] 2001771212 [AuthorName] Isaac M. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-30T21:35:00Z [Description] Make and share this Ades Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "6", "4", "1/2", "1/4", "1/2", "2", "1"] [RecipeIngredientParts] ["red lentils", "water", "flour", "salt", "pepper", "lemon", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 122.8 [CarbohydrateContent] 19.9 [FiberContent] 3.3 [SugarContent] 0.1 [ProteinContent] 7.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Simmer lentils with six cups of water for 45 minutes. Make a thickening of flour, salt, pepper, and lemon juice with a little water. Add to lentils. Simmer for 15 minutes. Sauté garlic and coriander. Pour over lentils.
[Name] Popeye's Fried Chicken [AuthorId] 2001772003 [AuthorName] Jcarter [CookTime] PT12M [PrepTime] PT1H [TotalTime] PT1H12M [DatePublished] 2017-10-30T21:36:00Z [Description] This is a crispy fried chicken recipe in the style of Popeyes. The main goal of this recipe is to emulate their crispy crust. I spent a lot of time researching the cooking methods of Popeyes. I have no knowledge of their seasonings, that is left up to the end user of this recipe to perfect. Have fun! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/27/SJojzv6oRLaGPxAPfwKA_IMG_5510.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001772003/rwQotZNTT2GGMb4XvSue_10214577952193695.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "1/2", "2", "1", "1", "1", "1", "4", "1", "4"] [RecipeIngredientParts] ["all-purpose flour", "cornstarch", "mustard powder", "baking powder", "onion powder", "paprika", "cayenne", "salt", "whole chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1694.7 [FatContent] 62.7 [SaturatedFatContent] 16.5 [CholesterolContent] 251.0 [SodiumContent] 2870.1 [CarbohydrateContent] 189.0 [FiberContent] 8.1 [SugarContent] 5.6 [ProteinContent] 86.6 [RecipeServings] 4.0 [RecipeYield] 8 Pieces Fried Chicken [RecipeInstructions] cut chicken into breast, thighs, legs and wings. place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade. Let chicken marinade 12 hours in refridgerator. WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl. Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk. Place 4 cups of all purpose flower in a seperate bowl for dredging. remove chicken from marinade right out of the refrigerator and place on a drying rack. once drained place chicken pieces in wet batter for a good coating. remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer. Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished. Chicken and batter need to be cold to the touch before frying. You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild. Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.
[Name] Rice Pilaf [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-30T21:46:00Z [Description] When my mother had to cut back on salt for her health, this is one of the recipes she developed to take the place of the packaged Rice a Roni that the family enjoyed. The fine noodles should be broken into pieces about 1/4 to 1/2 inch long. I use a small bag of “fideo” noodles, purchased in the Hispanic aisle. Additional spices, such as cumin and allspice, can be added to this dish as you like, as well as 2 Tablespoons of slivered almonds, raisins, or chopped dried apricots. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "2 1/4", "1"] [RecipeIngredientParts] ["butter", "olive oil", "onion", "long grain rice", "chicken broth", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.4 [FatContent] 7.6 [SaturatedFatContent] 2.7 [CholesterolContent] 11.6 [SodiumContent] 449.7 [CarbohydrateContent] 42.8 [FiberContent] 1.1 [SugarContent] 1.4 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Melt butter with oil in a heavy saucepan over medium heat. Add onion and crushed noodles, stirring constantly, and cook until noodles start to soften and turn golden brown. Stir in rice, broth and parsley. (add dried fruit, if using] Bring to boil, cover, and simmer 15 minutes or until rice is tender. Fluff with fork, (stir in nuts, if using] and let stand, covered, about 10 minutes before serving.
[Name] Ann Baughan Beans [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-31T04:03:00Z [Description] My mother (Ann Baughan) was famous within the family for the baked beans she would bring to picnics and covered dish suppers. Of course, she never used a recipe - this is how she did it when I watched her to try and document the recipe. It is a simple recipe, but we all love it. Use plain Campbells or Van de Kamps pork and beans, not the fancy smoked or BBQ flavor ones. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1/4 - 1/3", "1"] [RecipeIngredientParts] ["onion", "brown sugar", "yellow mustard", "catsup", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.0 [FatContent] 3.9 [SaturatedFatContent] 1.4 [CholesterolContent] 16.6 [SodiumContent] 1194.3 [CarbohydrateContent] 60.9 [FiberContent] 13.6 [SugarContent] 11.4 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Heat 2 Tablespoons lard or bacon fat in a large saucepan. Saute onions until translucent. Add beans with liquid and all remaining ingredients. Stir well. Simmer at 10 - 20 minutes until the sauce thickens and beans are hot through. Serve hot, as a side dish with hamburgers and hotdogs, on a sunny summer day in a local park, surrounded by aunts, uncles and cousins.
[Name] Girl Scout's French Dressing [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-31T04:19:00Z [Description] 50 years ago, my Girl Scout troop cooked a chicken dinner with salad as a fund-raiser for our troop. This was the dressing we made, and it has been a family favorite ever since! We use less sugar than called for - start with 1/4 cup and go by your personal taste. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["catsup", "sugar", "cider vinegar", "fresh lemon juice", "onion", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.3 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 156.6 [CarbohydrateContent] 8.6 [FiberContent] 0.1 [SugarContent] 8.2 [ProteinContent] 0.2 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] Place all ingredients in a quart jar. Shake well to combine. Store in refrigerator.
[Name] Aunt Dot's Corn Pudding [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-10-31T05:03:00Z [Description] This simple baked corn pudding is made without added flour or other starch, and uses ingredients usually on hand. Fresh, frozen or canned corn may be used - drain the liquid before measuring the kernels. Half a cup of the liquid may be used in place of the same amount of milk. [Images] character(0) [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1 1/2", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["corn kernels", "eggs", "milk", "sugar", "salt", "vanilla extract", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.4 [FatContent] 8.5 [SaturatedFatContent] 4.5 [CholesterolContent] 80.7 [SodiumContent] 187.6 [CarbohydrateContent] 30.1 [FiberContent] 2.6 [SugarContent] 4.3 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] 1 8 X 8 pan [RecipeInstructions] Preheat oven to 350 degrees F. Combine all ingredients except butter. Pour into ungreased 8 X 8 casserole dish. Dot top of pudding with butter. Bake until firm, about 30 minutes.
[Name] Mediterranean Chicken and Couscous Salad [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-10-31T07:28:00Z [Description] When you have healthy recipes like this, you look forward to every meal, every bite is a pleasure. You can rest assured that your taste buds will be satisfied and your body will be suitably nourished. The beautifully blended mix of herbs, vegetables and succulent chicken, create a mouth-watering dish that can be enjoyed for lunch or dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/oiZSmVlR6atgvhRYECtq_Moroccan-Chicken-Couscous-Salad.jpg" [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "200", "4", "1", "1", "30", "2", "3", "2", "400", "500", "1", "1", "1"] [RecipeIngredientParts] ["chicken breast fillets", "aubergines", "eggplants", "tomatoes", "courgettes", "zucchini", "olive oil", "rosemary", "tarragon leaves", "garlic cloves", "couscous", "lemon", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.4 [FatContent] 4.6 [SaturatedFatContent] 0.8 [CholesterolContent] 1.9 [SodiumContent] 121.5 [CarbohydrateContent] 47.8 [FiberContent] 4.8 [SugarContent] 4.6 [ProteinContent] 9.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper. Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear. Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes. In a small stockpot, bring chicken stock to a boil. Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes. While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces. Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices. Fold in the lemon juice, zest, and chopped herbs. Season with salt and pepper if needed.
[Name] Mushroom Congee [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-10-31T07:35:00Z [Description] Congee is a heart-warming rice dish, it is often used as a staple food which is served with a selection of side dishes; it’s simple to cook and easily digested. This Crisp Tofu & Leek Salad is a prime example. Congee is popular in Asian countries and it’s early history is in China – it is said the earliest record of Congee is in the Book of Zhou, a record of the Zhou Dynasty, their reign in China lasted longer than any other dynasty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/hWZOsVSbS3yAJJWuaoLA_Mushroom-Congee.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "110", "225", "30", "30", "30", "1", "1", "2"] [RecipeIngredientParts] ["shiitake mushrooms", "glutinous rice", "long-grain white rice", "ginger", "garlic", "leeks", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.8 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 236.3 [CarbohydrateContent] 30.5 [FiberContent] 1.1 [SugarContent] 0.3 [ProteinContent] 2.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Wash mixture of glutinous rice and long grain under cold running water.", "Heat oil in a stockpot.", "Sauté ginger and garlic for a minute over high heat.", "Add in chopped leeks and mushrooms. Continue sautéing for another minute.", "Add in rice and stir well inside the pot to coat evenly with the oil.", "Pour stock into the pot. Bring to a boil while stirring continuously.", "Turn heat down to a simmer and cook for 20-25 minutes.", "Adjust salt to taste.", "Serve with an optional drizzle of sesame oil." ]
[Name] Jackfruit Feijoada [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT1H20M [PrepTime] PT8H [TotalTime] PT9H20M [DatePublished] 2017-10-31T07:40:00Z [Description] This jackfruit feijoada recipe was specifically made for the Rio Carnival, 294 years after the first recorded celebration, as it is recognised as the Brazilian national dish. If you struggling to find jackfruit in your local supermarket, it is also readily available online at speciality stores like here http://theasiancookshop.co.uk/green-jackfruit-3527-p.asp or alternatively you could use the more traditional ingredients, beef or pork instead. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/ItOli1TTRwCh5Ecb190M_Jackfruit-Feijoada.jpg" [RecipeCategory] Vegan [Keywords] "Free Of..." [RecipeIngredientQuantities] ["1", "250", "100", "200", "50", "1 - 1 1/2", "30"] [RecipeIngredientParts] ["fermented black beans", "garlic", "water", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.7 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.2 [CarbohydrateContent] 18.3 [FiberContent] 5.0 [SugarContent] 0.9 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Soak red mung beans in cold water overnight to rehydrate. Boil rehydrated mung beans, white onion, and garlic in water or vegetable stock for 1 hour or until beans are tender. Add liquid smoke, fermented black beans, and jackfruit. Simmer for 20 minutes or until jackfruit is fork tender. Season with salt if needed.
[Name] Gluten-Free Chocolate Pudding Pie [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT9H [TotalTime] PT9H15M [DatePublished] 2017-10-31T07:50:00Z [Description] Valentine’s day is a time of appreciation for your better half and typically there’s some form of indulgence involving chocolate. This chocolate pudding pie certainly ticks all the boxes and even considers your nutrition at the same time, you could say it’s a match made in health heaven. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/kf6m3VHPRy6dfAduX5eo_Chocolate-Pudding-Pie.jpg" [RecipeCategory] Dessert [Keywords] "Free Of..." [RecipeIngredientQuantities] ["375", "250", "4", "185", "1/4", "21", "2", "130", "25", "70", "60", "60", "1", "90", "125"] [RecipeIngredientParts] ["coconut cream", "maple syrup", "salt", "gelatin powder", "vanilla extract", "maple syrup", "coconut oil", "salt", "maraschino cherries", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.8 [FatContent] 18.4 [SaturatedFatContent] 15.7 [CholesterolContent] 83.0 [SodiumContent] 129.5 [CarbohydrateContent] 76.6 [FiberContent] 0.5 [SugarContent] 71.0 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 8 slices [RecipeInstructions] ["Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.", "Make the filling.", "a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.", "b. Mix gelatin powder and about 2 teaspoons of warm water in a small bowl. Set aside.", "Celsius Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.", "d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.", "e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.", "f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.", "g. Allow this pudding to cool. About 15 minutes.", "Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.", "Assemble the pie.", "a. Pour filling into crust.", "b. Refrigerate overnight to set.", "Celsius Top with glazed cherries." ]
[Name] Vegetable Cawl With Herbed Potato Quenelles [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-10-31T08:01:00Z [Description] A vegetable cawl recipe specifically created for St. David’s Day which is celebrated every year on the 1st March, in remembrance of the patron saint of Wales. As the Welsh say, “Do the little things” and nourish your body. The recipe serves 6 bowls, as per the image, with 3 quenelles each. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/yRjFanXqQyev9fKbZTwf_Vegetable-Cawl-with-Potato-Quenelles.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["100", "100", "100", "2", "21", "1/2", "1/2", "1 1/2", "400", "100", "15", "15", "60", "1"] [RecipeIngredientParts] ["celery ribs", "carrots", "onions", "bay leaves", "parsley stems", "dried marjoram", "dried oregano", "water", "potatoes", "potato flour", "fresh parsley leaves", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.7 [FatContent] 8.9 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 435.3 [CarbohydrateContent] 37.9 [FiberContent] 4.3 [SugarContent] 3.3 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 6 bowls [RecipeInstructions] ["Boil potatoes, celery, carrots, onions, bay leaves, parsley stems, dried marjoram, and dried oregano for 20 minutes or until potatoes are fork tender.", "Turn off the heat and take the potatoes out.", "In a bowl, mash the potatoes. Add potato flour, olive oil, parsley, chives, and salt. Mix to a smooth dough.", "Form the quenelles by rolling 25 grams/1 ounce of dough using two spoons.", "Bring the soup back to a boil. Drop the shaped quenelles and simmer for 5 minutes.", "Season with salt and pepper as needed." ]
[Name] Fried Tacos or Taquitos [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-10-31T16:42:00Z [Description] Make and share this Fried Tacos or Taquitos recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/gMzkdOvaTEaP3J59SdEe_DSCF2457.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/37/iJ7CIaYCSKeD8YSyB2bg_37953430_1584760241653565_7402477444344578048_o.jpg"] [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "1", "1/2", "4", "1", "1", "1", "1", "1", "1", "1/2", "1/16"] [RecipeIngredientParts] ["corn tortilla", "ground beef", "water", "masa harina flour", "chili powder", "paprika", "onion powder", "sugar", "garlic powder", "salt", "cumin", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.0 [FatContent] 17.5 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 670.3 [CarbohydrateContent] 8.3 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in a skillet. Drain off the oil when beef is done. To the ground beef, mix in the chili powder, paprika, onion powder, sugar, garlic powder, salt, cumin and Accent seasoning. In a food processor add the meat, masa and water. Process until meat its a crumble / paste. (optional step - otherwise just add masa and water and mix well by hand]. Transfer the meat to a clean bowl and let cool. Wipe the skillet clean with a paper towel. Warm tortillas in microwave so they won't break when you are making tacos / taquitos. To assemble the tacos: Spread about 2 - 3 tablespoons of the meat filling onto each tortilla and fold over. Press to seal. If you are planning on frying right away, it might be helpful to seal with toothpicks to prevent the tacos from opening while cooking. To assemble taquitos: Spread about 2 - 3 tablespoons of meat filling onto each tortilla and roll up. It might be helpful to seal with toothpicks. At this point you can fry them immediately, store them in the fridge or freeze them for long term storage. Frying the tacos: Preheat oil to 375 degrees. You can use either a deep fryer or a skillet. Fry 2 - 4 tacos / taquitos at a time depending on how many can fit into the deep fryer or skillet. If using a skillet, fry each side for about 2 minutes. If using a deep fryer, fry for about 2 - 3 minutes. (If frying the tacos / taquitos straight out of the freezer, add a minute or two]. The goal is to get the tacos /taquitos to be a little crunchy but not too soft and they get a nice brown color. Drain the tacos / taquitos on paper towels before serving. Serve with shredded lettuce and Mexican crema. If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through.
[Name] Stuffing Waffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-10-31T18:15:00Z [Description] Make and share this Stuffing Waffles recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/38/0zAdhWE7RZOMy9Bq3xMZ_stuffing-waffles-534138%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/38/4F9gwgGaSam3larUK5G0_stuffing-waffles-534138.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/38/hnTPD6eLQ8G4RfTKrRiA_stuffing-waffles-534138%201.jpg"] [RecipeCategory] Thanksgiving [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2"] [RecipeIngredientParts] ["prepared stuffing", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 801.1 [FatContent] 39.9 [SaturatedFatContent] 8.7 [CholesterolContent] 187.8 [SodiumContent] 2252.8 [CarbohydrateContent] 89.3 [FiberContent] 11.6 [SugarContent] 9.6 [ProteinContent] 20.6 [RecipeServings] 2.0 [RecipeYield] 2 waffles [RecipeInstructions] Spray your waffle iron with cooking spray and begin to reheat. In a bowl, stir together the stuffing, eggs and chicken stock until all is moistened. Scoop half of the mixture onto your waffle iron, spreading it out to the edges. Cook until golden brown, remove and repeat with the other half of the mixture. Serve with leftover cranberry sauce or gravy.
[Name] The Best Enchiladas EVER!!! [AuthorId] 2001122209 [AuthorName] Rikki R. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-10-31T20:29:00Z [Description] This is my sister's recipe. It's been my favorite meal for years, and now that I have a family of my own - it's a family favorite that we must have at least once a month. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001122209/PIcoKBc0Rb6RiFxek0QT_20171026_185420.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "8", "1", "1"] [RecipeIngredientParts] ["ground beef", "rotel", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.4 [FatContent] 23.6 [SaturatedFatContent] 10.1 [CholesterolContent] 74.5 [SodiumContent] 2330.8 [CarbohydrateContent] 54.7 [FiberContent] 7.9 [SugarContent] 8.7 [ProteinContent] 29.3 [RecipeServings] 6.0 [RecipeYield] 1 Enchilada [RecipeInstructions] Brown the ground beef, and drain. Add rotel (undrained] & taco seasoning to the drained ground beef, stir until ingredients are thoroughly mixed. Add Refried Black Beans, and stir well. Turn off the heat, and spoon the mixture onto tortillas. Sprinkle Cheese Blend onto the mixture and roll up Enchilada and place in 9x13 Baking Dish. Once you have made as many Enchiladas that will fit in your dish, top with Enchilada Sauce and bake at 350 until cheese is melted.
[Name] Cathy's Barbecue Sauce [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-31T21:18:00Z [Description] Great on chicken or ribs, in the oven or on the grill. To avoid burning while grilling, cook plain meat most of the way through, and brush with sauce during the last 15 minutes or so of cooking, turning often. Pour the sauce you will use for brushing on the meat into a small bowl, keeping extra sauce separate to avoid contamination. Serve with the separate sauce on the side. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "3", "3", "4", "1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["tomato sauce", "cider vinegar", "Worcestershire sauce", "sugar", "salt", "pepper", "garlic powder", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 676.9 [CarbohydrateContent] 14.4 [FiberContent] 1.2 [SugarContent] 12.5 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients in a small saucepan. Simmer 5 minutes.
[Name] Lentil Soup With Kielbasa and Kale [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-10-31T21:37:00Z [Description] This is a "cheat," since it uses canned soup (I use Amy's Lentil Vegetable), but it's a darned good cheat, especially with a shake or two of Tabasco sauce at the table! Turkey kielbasa makes for a healthier option. From Kitchen Daily [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Lentil", "Greens", "Beans", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2 1/4", "1/2", "3/4", "1/2", "2", "6", "2"] [RecipeIngredientParts] ["long-grain white rice", "water", "salt", "water", "kale", "smoked kielbasa", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.5 [FatContent] 5.5 [SaturatedFatContent] 1.9 [CholesterolContent] 19.6 [SodiumContent] 552.1 [CarbohydrateContent] 42.2 [FiberContent] 1.4 [SugarContent] 0.1 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine rice, water, and salt in a heavy medium saucepan. Bring to a full boil, covered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Quickly fluff with a fork, then remove from heat and keep covered. Bring water to a boil, covered, in a medium saucepan. Add kale and a generous pinch of salt and cook, covered, over moderately low heat, stirring occasionally, until kale is tender, 5 to 8 minutes. Add soup and kielbasa. If necessary, thin soup with a little water. Simmer, partially covered, stirring occasionally, 5 minutes. Stir in garlic and serve spooned over rice.
[Name] Butter Dips [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-11-01T00:50:00Z [Description] I learned how to make this in high school, and have used it ever since then. You can make it with real butter, but I always use margarine. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1 1/4", "2", "2", "1/2", "3/4"] [RecipeIngredientParts] ["margarine", "flour", "sugar", "baking powder", "salt", "2% low-fat milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.9 [FatContent] 6.3 [SaturatedFatContent] 1.5 [CholesterolContent] 1.8 [SodiumContent] 313.8 [CarbohydrateContent] 17.4 [FiberContent] 0.5 [SugarContent] 2.3 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] 8 Bread Sticks [RecipeInstructions] Heat oven to 450. Place margarine into a 7\" x 11\" pan. Put pan in oven to melt margarine, remove pan when margarine is melted. Meanwhile, mix flour, sugar, baking powder and salt in a medium sized bowl. Add milk and stir just until dough forms (it will be sticky]. Turn dough out onto a floured surface. Knead dough 10 times. Pat dough out flat into approximately the same size as your pan. With a floured knife, cut dough into 8 strips. Place each strip in the pan with the melted margarine, then turn the strip over, so it is covered with melted margarine on both sides. Bake for 15 to 20 minutes, or until golden brown.
[Name] Hot Fudge Sauce [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-11-01T02:15:00Z [Description] Great for hot fudge sundaes. We like to make “Cockeyed Cake” and serve it with vanilla ice cream and this fudge sauce. Store leftovers in the refrigerator, and spoon into a microwave-proof dish to reheat. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3/4", "3", "1", "2", "2/3", "2", "1"] [RecipeIngredientParts] ["granulated sugar", "cocoa powder", "salt", "water", "evaporated milk", "butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.6 [FatContent] 9.5 [SaturatedFatContent] 5.9 [CholesterolContent] 27.4 [SodiumContent] 135.5 [CarbohydrateContent] 44.2 [FiberContent] 1.3 [SugarContent] 37.6 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] In medium saucepan, combine sugar, cocoa and salt. Blend in water, stirring until cocoa is dissolved. Add canned milk, bring to boiling over medium heat. Boil gently for 3 to 4 minutes until sauce thickens, stirring frequently (to 215 to 225 degrees F.]. Remove from heat, stir in butter and vanilla. Serve while warm.
[Name] Gluten-Free Salmon and Spinach Pie [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2017-11-01T02:32:00Z [Description] Yes, it’s British pie week! The celebration of one of our most traditional foods, so in honour of the humble pie we’ve held on to its style and changed its substance, by adding a healthy twist. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/CrYySf7R7O1VFeJrEWCw_Gluten-Free-Salmon-and-Spinach-Pie.jpg" [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "250", "200", "150", "75", "1 7/8", "250", "1", "1", "310", "125", "1", "1/2", "80"] [RecipeIngredientParts] ["salmon", "fresh spinach leaves", "shallots", "butter", "milk", "parmesan cheese", "salt", "white pepper powder", "all-purpose flour", "coconut oil", "egg", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.9 [FatContent] 43.2 [SaturatedFatContent] 27.4 [CholesterolContent] 145.8 [SodiumContent] 1037.7 [CarbohydrateContent] 38.2 [FiberContent] 1.4 [SugarContent] 0.4 [ProteinContent] 41.7 [RecipeServings] nan [RecipeYield] 10 pies [RecipeInstructions] Make the pie dough. a. Whisk flour and salt in a bowl until well-combined. b. Add in coconut oil and mix thoroughly. Mixture will be crumbly. Celsius Add in egg and mix. Mixture will still be crumbly. d. Add in the water about a tablespoon at a time. Dough should come together but should not be too wet. Use less or more water if needed. e. Wrap the dough in plastic wrap and set aside in the refrigerator. Make the filling. a. Melt butter in a pan. b. Sautee shallots over medium heat until translucent. About 2 minutes. Celsius Add flour and roast for another minute. d. Whisk in milk. e. Add salmon and spinach leaves. Toss for about a minute. f. Turn off the heat and fold in cheese. g. Season with salt and pepper. Assemble the pie. a. Divide the dough into 10 balls. Put each ball in between sheets of parchment paper and flatten with a rolling pin. b. Pour the filling into individual soup cups. Celsius Top the soup cups with prepared pie dough. d. Make small incisions on the pie dough using a paring knife. e. Brush the dough with egg yolks. f. Bake for 10-12 minutes at 180C/360°F.
[Name] Vegan Chilli Chocolate Truffles [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2017-11-01T02:36:00Z [Description] If sweetness is your weakness, then you don’t need to be concerned about including these healthy truffles into your diet. They’re packed with nutrients and are deeply satisfying for those in need of a chocolate fix. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/yhbiOhyJRmuOT5DuesWT_Vegan-Chilli-Chocolate-Truffles.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["125", "60", "1", "30", "1/4", "1", "21"] [RecipeIngredientParts] ["coconut cream", "coconut oil", "maple syrup", "salt", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.1 [FatContent] 6.7 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 67.5 [CarbohydrateContent] 15.9 [FiberContent] 1.6 [SugarContent] 13.1 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 10 truffles [RecipeInstructions] Heat coconut cream, coconut oil, salt, red chili flakes, and maple syrup in a sauce pan for a minute. Do not boil. Turn off the heat and add the chocolate chips. Stir until chocolate is fully melted. Leave to cool for about 15 minutes. Transfer mixture to a bowl, cover, and refrigerate for 1-2 hours or until fully set. Use a 1” ice cream scoop to form the cooled chocolate mixture into balls. Arrange on a plate and put in the freezer for about 15 minutes. Roll each ball in cocoa powder to coat evenly. Serve immediately or refrigerate.
[Name] Curry-Spiced Carrot and Date Muffins [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-01T02:40:00Z [Description] These spiced carrot and date muffins are flavoured with a hint of curry powder, for a sweet and spicy treat. They’re really easy to make and you could also prepare them in batches and eat them through the week. Make sure you store them in an airtight container! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/pHYYj2DWQxKjj2HwGTYL_Curry-Spiced-Carrot-and-Date-Muffins.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["165", "1", "1", "1/4", "125", "100", "1", "70", "60"] [RecipeIngredientParts] ["baking powder", "bicarbonate of soda", "curry powder", "salt", "coconut oil", "egg", "carrots", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.8 [FatContent] 30.1 [SaturatedFatContent] 25.3 [CholesterolContent] 46.5 [SodiumContent] 266.5 [CarbohydrateContent] 13.6 [FiberContent] 1.9 [SugarContent] 10.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 4 muffins [RecipeInstructions] Preheat oven to 190C/375°F. Line a muffin tin with paper muffin cases. In a bowl, whisk together the dry ingredients – flour, xanthan gum, baking powder, curry powder, and salt. In a separate bowl, mix the wet ingredients – coconut oil, sugar, and egg. Mix the wet ingredients into the dry. Fold in the carrots and dates. Scoop 80ml of batter into each muffin case. Bake for 20 minutes. Transfer to a cooling rack and leave to cool completely.
[Name] Maple-Wasabi Granola Discs [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2017-11-01T02:42:00Z [Description] Feast your eyes on these maple syrup granola discs. There’s a hint of wasabi to give them an unusual, yet delightful twist. They truly are a sublime mix of flavours which make for the perfect snack. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/RQfLUod4QuVUn7ZGjNmp_Maple-Wasabi-Granola-Bites.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["120", "50", "1", "60", "75", "1"] [RecipeIngredientParts] ["coconut oil", "maple syrup", "peanut butter", "wasabi powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.2 [FatContent] 10.9 [SaturatedFatContent] 5.5 [CholesterolContent] 0.0 [SodiumContent] 82.7 [CarbohydrateContent] 15.6 [FiberContent] 1.6 [SugarContent] 12.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 6 discs [RecipeInstructions] ["Toast the oats and dessicated coconut for about 2 minutes in a skillet.", "Combine the maple syrup, peanut butter, and wasabi paste in a small saucepan and warm heat until fully melted. Stir all ingredients together.", "Toss the oats and coconut into the maple wasabi mixture.", "Line a dish with parchment paper.", "Using a 2.5” cookie cutter as a mold, shape granola into discs, packing firmly then set on the prepared dish.", "Cover with plastic wrap and leave in the refrigerator for 30 minutes." ]
[Name] Peanut Butter and Banana Scones [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-01T02:47:00Z [Description] Scones are one of the much loved and easy to make English teatime treats, this is the reason why we couldn’t resist but to create this healthy alternative. A little tip to help you get the best results is that the less you touch the dough, the crumblier your scones will be. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/wNCKdG4TAe8GiyEIoXqt_Peanut-Butter-and-Banana-Scones.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["275", "1", "1/2", "1/4", "1", "150", "50", "100", "1", "80", "115", "2"] [RecipeIngredientParts] ["biscuit mix", "baking powder", "bicarbonate of soda", "xanthan gum", "salt", "vanilla extract", "bananas", "peanut butter", "egg", "milk", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.3 [FatContent] 17.0 [SaturatedFatContent] 4.3 [CholesterolContent] 34.5 [SodiumContent] 718.8 [CarbohydrateContent] 39.2 [FiberContent] 2.6 [SugarContent] 10.1 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 6 scones [RecipeInstructions] In a bowl, whisk together all dry ingredients – flour, baking powder, xanthan gum, and salt. In a separate bowl, beat together the wet ingredients – peanut butter, banana, egg, vanilla, milk, and sugar. Add the dry mixture in to the wet. Turn resulting dough on a lightly floured surface and knead. Roll it to about 1/2” thick. Cut it into individual rounds using a 2.5” cookie cutter. Brush the tops with milk. Bake for 20 minutes at 190C/375°F. Allow to completely cool on a cooling rack. Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.
[Name] Pear or Apple Butter [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-11-01T02:50:00Z [Description] We have made this delicious butter from pears picked from an old farm tree. Check a canning book for details on proper canning process. This method may be used for apple butter, though more sugar may be needed. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "1 1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["pears", "sugar", "cinnamon", "clove", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.8 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 50.6 [FiberContent] 5.2 [SugarContent] 40.5 [ProteinContent] 0.7 [RecipeServings] 12.0 [RecipeYield] 4 jars [RecipeInstructions] ["Remove seeds and any bad spots, and chop fresh pears to make 12 cups chopped pears. Cook in a large, heavy pot with the apple juice until the fruit is soft. Add a little water if necessary to keep from sticking.", "Put pear pulp through food mill and measure pulp.", "For every 5 cups of pulp, add the sugar and spices as listed.", "Return measured pulp to pot with sugar and spices.", "Return to heat and cook until reduced to desired thickness.", "Place in sterilized jars, seal with new lids, and process in boiling water bath for 10 minutes." ]
[Name] Instant Cocoa Mix [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-11-01T03:01:00Z [Description] Add 1 teaspoon cinnamon for Mexican-style flavor. Make a double batch, divide into 4 pint jars. Tie with a ribbon and attach a card with instructions on making a mugful of hot chocolate. Makes a great gift! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High Protein", "High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/4"] [RecipeIngredientParts] ["cocoa powder", "granulated sugar", "powdered milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.3 [FatContent] 9.3 [SaturatedFatContent] 5.8 [CholesterolContent] 31.0 [SodiumContent] 156.3 [CarbohydrateContent] 27.9 [FiberContent] 1.8 [SugarContent] 24.9 [ProteinContent] 9.5 [RecipeServings] 16.0 [RecipeYield] 1 quart [RecipeInstructions] Mix all ingredients thoroughly in blender or food processor. Store in sealed quart jar. To make hot cocoa, combine 3 to 4 tablespoons of mixture in a mug with 6 ounces boiling water. Stir well. Top with a marshmallow!
[Name] Rancho De Chimayo Veggie Green Chili [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-11-01T04:13:00Z [Description] Make and share this Rancho De Chimayo Veggie Green Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "2", "2", "2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["vegetable broth", "water", "green chili peppers", "tomatoes", "onions", "garlic cloves", "salt", "white pepper", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 239.8 [CarbohydrateContent] 11.0 [FiberContent] 1.6 [SugarContent] 4.4 [ProteinContent] 1.7 [RecipeServings] 5.0 [RecipeYield] 1 Quart [RecipeInstructions] Combine all ingredients except the cornstarch in a large saucepan and bring to a boil over medium heat. Reduce the mixture for 2 hours until the tomatoes are dissolved. Add the cornstarch. Reduce the heat to a simmer and cook for 5 to 10 minutes. The sauce should be thickened but quite pourable with no taste of raw cornstarch.
[Name] Breakfast Cookies [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-11-01T15:02:00Z [Description] Make and share this Breakfast Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/3", "1/4", "1", "1"] [RecipeIngredientParts] ["oatmeal", "bananas", "unsweetened applesauce", "raisins", "craisins", "walnuts", "vanilla extract", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.8 [FatContent] 7.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 52.1 [FiberContent] 6.6 [SugarContent] 20.7 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Mix all ingredients and drop by spoonfuls on baking sheet. Bake for 20-30 mins.
[Name] Chicken Kabobs With Pineapple, Soy and Tarragon [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2017-11-01T15:52:00Z [Description] I clipped this recipe from a magazine years ago. "The marinade also works well for grilling whole chicken breasts or cut-up chicken pieces. Tips for grilling chicken: take out chicken 20 minutes before grilling and cut into uniform sizes so it will cook evenly throughout. You can prick the chicken with a fork to allow marinade to soak in. Do not over-marinate chicken, as it will draw out the juices and make it tougher. Because bacteria can multiply when marinating chicken, you should always discard marinade after soaking the chicken in it. In fact you shouldn't even use it for basting. Any kind of kabobs are perfect for entertaining a crowd of family or friends. They provide a simple, self contained meal--after all, meat, vegetables and fruit can all be grill at one time. If you don't have a grill or if weather doesn't permit outdoor cooking, you can get great results using the broiler setting on your oven. I prefer sturdy metal skewers; wooden skewers also work well but must be soaked in water for about 1 hour before using." [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["soy sauce", "dried tarragon", "boneless skinless chicken breasts", "cherry tomatoes", "red onion", "fresh pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.6 [FatContent] 15.4 [SaturatedFatContent] 2.1 [CholesterolContent] 37.8 [SodiumContent] 574.5 [CarbohydrateContent] 19.7 [FiberContent] 2.2 [SugarContent] 13.9 [ProteinContent] 14.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk together pineapple juice, oil, soy sauce and tarragon in 9 x 13-inch glass baking dish. Toss chicken and vegetables in mixture and marinate at room temperature for 20 minutes, turning to re-coat now and then. Form kabobs by alternating chicken, onions, tomatoes and pineapple. Grill over medium heat, 4-5 minutes per side.
[Name] Del Monte's Homestyle Meat Loaf [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-11-01T16:23:00Z [Description] This is from the label on a can of Del Monte Diced Tomatoes with Garlic & Onion. It makes a very good, quick meatloaf. For a quick twist: Use mixture to stuff green bell peppers. Stuff 4-6 green peppers, bake for same time and top with shredded cheddar cheese. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "2", "2", "1"] [RecipeIngredientParts] ["ground beef", "diced tomatoes", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.4 [FatContent] 29.2 [SaturatedFatContent] 11.0 [CholesterolContent] 208.7 [SodiumContent] 728.0 [CarbohydrateContent] 21.9 [FiberContent] 4.3 [SugarContent] 6.0 [ProteinContent] 38.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix 1 can tomatoes and remaining ingredients together thoroughly. Form into loaf shape and put into baking dish. Top with 1 can tomatoes. Bake 45 minutes at 375* F. Let stand 10 minutes before serving.
[Name] Low-Calorie No-Bake Protein Bars [AuthorId] 384210 [AuthorName] Da Huz [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-01T17:10:00Z [Description] Easy to make, low calorie, but a little messy (I put them in zip-locs and eat them like a banana, peeling away the bag as I eat). When I checked, the nutrition information the system is calculating was incorrect. Each serving has about 23.5 grams of protein and about 230 calories. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["15", "55", "1", "80", "80"] [RecipeIngredientParts] ["brown sugar", "water", "cinnamon", "rolled oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.2 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 23.7 [FiberContent] 3.2 [SugarContent] 5.1 [ProteinContent] 3.5 [RecipeServings] 3.0 [RecipeYield] 3 bars [RecipeInstructions] Use a kitchen scale to measure out ingredients. Combine brown sugar and water in a small mixing bowl. Add cinnamon and whey. Add rolled oats. Mix by hand or with a spoon, then form into 3 equal-sized balls or bars. Store in a zip-loc until you're ready to eat them. They hold together best if they are in the fridge, but I've left them out on my desk all day without them spoiling.
[Name] Chicken and Sausage Gumbo [AuthorId] 1029909 [AuthorName] cowpants13 [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-11-01T19:48:00Z [Description] Make and share this Chicken and Sausage Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1", "4", "2", "1", "1 1/2", "1", "6", "1", "1", "2", "4", "2", "1", "1"] [RecipeIngredientParts] ["chicken fat", "flour", "onion", "garlic cloves", "celery", "green bell pepper", "boneless skinless chicken thighs", "smoked sausage", "andouille sausages", "diced tomatoes", "fresh thyme leave", "bay leaves", "chicken broth", "frozen okra", "Worcestershire sauce", "file powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.6 [FatContent] 26.1 [SaturatedFatContent] 8.2 [CholesterolContent] 85.8 [SodiumContent] 807.0 [CarbohydrateContent] 14.4 [FiberContent] 2.0 [SugarContent] 3.8 [ProteinContent] 22.3 [RecipeServings] 12.0 [RecipeYield] 12 cups [RecipeInstructions] ["BASIC CREOLE SPICES. Combine the following in a bowl. Transfer to a clean container with a tight-fitting lid, cover, and store. (Makes about half a cup.]. 2 Tbsp celery salt; 1 Tbsp sweet paprika; 1 Tbsp coarse sea salt; 1 Tbsp freshly ground black pepper; 1 Tbsp garlic powder; 1 Tbsp onion powder; 1 Tbsp cayenne pepper; 1/2 tsp ground allspice.", "GUMBO.", "Preheat the oven to 350°F.", "In a 5-quart Dutch oven, melt the chicken fat. When it is hot, whisk in the flour until well combined. Transfer to the oven and cook for 90 minutes, whisking 3 times in between (about every 25 minutes]. The roux will become a deep brown color.", "Transfer the pot to the stovetop over medium-low. Add the onion, garlic, celery, and bell pepper, stirring with a wooden spoon, until onion begins to soften.", "Season the chicken with 1 Tbsp Creole Spices. Add chicken to the pot, raise heat to moderate, and cook, turning the pieces until no longer pink.", "Add the smoked sausage and andouille, and stir to incorporate well.", "Add tomatoes, thyme, chicken broth, and bay leaves. Bring to the boil, stirring occasionally. Reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.", "OR return to 250F oven.", "Taste for seasoning. Add the okra and Worcestershire. Adjust seasoning with salt, pepper, and hot sauce if desired. Simmer for another 10 minutes.", "Remove from heat and stir in file powder; allow to sit for 10 minutes. Serve in bowls over rice.", "INSTANT POT * In an oven-safe skillet or pot, prepare roux as directed. Meanwhile, prep vegetables. Season chicken with spices and reserve. * When roux is ready, heat IP. When hot, transfer the roux. Add in the onion, garlic, celery, and green pepper; stir until onion starts to soften. Add chicken and spices; stir until no longer pink. Add a little broth; deglaze IP completely. Add sausages, tomatoes, thyme, and bay leaves; stir. Add remaining chicken broth, stir well. Cook at high pressure for 7 minutes with 10 minutes natural release. * Add okra and simmer for 10 minutes or until done.", "NOTES * Chicken fat is available in tins, I found it in the frozen section. Duck fat or bacon fat would be good too. * I used Hillshire Farms Beef smoked sausage, Muir Glen fire roasted tomatoes, and 2 Aidell's Cajun Style andouille sausage (it's not very spicy]. * If you want it more soupy, use 6 cups of broth instead of 4. * Shrimp would make a nice extra. While the gumbo is resting, saute large shrimp (with garlic if desired] only until pink. Top each serving with a few shrimp. OR, mix uncooked shrimp into the gumbo after the okra. * The nutrition might be a bit low on sodium because the Creole spices are not listed as ingredients." ]
[Name] Fully Loaded Baked Potato Soup [AuthorId] 2001513060 [AuthorName] Autumneyes [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-11-01T20:46:00Z [Description] Creamy potato soup Loaded with flavor! Comfort food that leaves you feeling warm & toasty on the inside and out. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001513060/N9EzQGgaTgG6Dj4rKx3R_Fully%20Loaded%20Baked%20Potato%20Soup%20(2).JPG" [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "4", "3/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["bacon", "potatoes", "onion", "water", "sour cream", "milk", "salt", "pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.1 [FatContent] 19.3 [SaturatedFatContent] 8.2 [CholesterolContent] 38.9 [SodiumContent] 1013.2 [CarbohydrateContent] 25.5 [FiberContent] 2.4 [SugarContent] 3.7 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp, remove from pan reserving fat, drain on paper towels. Saute onion in bacon fat until tender, about 2-3 minutes or until tender. Drain. In same pot add to onions the potatoes and water, bring to a boil. Cover & simmer until potatoes are very tender. Stir in chicken soup & sour cream. Crumble 7 pieces of bacon add to pot along with milk, salt, pepper & parsley flakes. Heat through. Do not boil! To serve place in individual bowls. If desired top with shredded cheese, bacon bits, chives and coarse grind black pepper. Garnish: Crumbled cooked bacon bits, shredded cheddar or pepper jack cheese, fresh or dried chives.
[Name] Pitta Bread With Tofu Spread and Caramelized Onions [AuthorId] 2001759665 [AuthorName] mashundra02 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-01T20:47:00Z [Description] Easy to cook, but healthu and very delicious with Tofu Spread. To buy it follow this link: https://tofuspread.com [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "2 -3", "1", "2", "2", "1 -2", "1 -2"] [RecipeIngredientParts] ["tofu", "onion", "olive oil", "brown sugar", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 423.2 [FatContent] 28.3 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 19.6 [CarbohydrateContent] 41.3 [FiberContent] 2.1 [SugarContent] 34.5 [ProteinContent] 3.5 [RecipeServings] 1.0 [RecipeYield] 1 Pitta bread [RecipeInstructions] Heat oil in a large frypan over low heat. Add the onions and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn. When onions are softened and tinged golden, add sugar and balsamic – this will start the caramelization process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelized. Use immediately, or store in the fridge, in a sterilized jar or plastic container, and use when required. Place pitta bread on a flat surface and top it with Tofu Spread and caramelized onions. Serve with sliced tomatoes and parsley.
[Name] Deviled Eggs [AuthorId] 2001759665 [AuthorName] mashundra02 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-11-01T20:49:00Z [Description] Easy to cook, but healthy and very delicious with Tofu Spread. To buy it follow this link: https://tofuspread.com [Images] character(0) [RecipeCategory] Breads [Keywords] ["Very Low Carbs", "Vegan", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1"] [RecipeIngredientParts] ["eggs", "tofu", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.9 [FatContent] 14.8 [SaturatedFatContent] 4.8 [CholesterolContent] 558.0 [SodiumContent] 214.2 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 19.8 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] ["Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.", "Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.", "Slice eggs in half lengthwise, and carefully remove yolks. Spoon Tofu Spread into egg whites. Garnish, if desired.", "Serve with with lettuce, cherry tomatoes and cucumber. (Optional]." ]
[Name] Goulash Soup [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-11-01T20:49:00Z [Description] Make and share this Goulash Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/60/H7PPorPJQG2fNLxKp7cp_1372179600000.jpg" [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Winter", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1/2", "4", "1", "2", "2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["onions", "butter", "stewing beef", "salt", "paprika", "flour", "whole tomatoes", "water", "potatoes", "black pepper", "marjoram", "beef bouillon cube"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.6 [FatContent] 8.7 [SaturatedFatContent] 4.8 [CholesterolContent] 51.6 [SodiumContent] 1112.5 [CarbohydrateContent] 19.5 [FiberContent] 3.1 [SugarContent] 4.5 [ProteinContent] 15.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Chop onions and saute in butter over medium heat until light brown. Add diced meat, salt and chopped red pepper and brown thoroughly. Stir in Flour and paprika, and cook for 2 minutes. Stir in tomatoes and water and simmer for 1 hour. Add diced potatoes, bouillon and seasonings. Simmer 30 minutes, or until potatoes are soft.
[Name] Italian Sausage Soup [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-11-01T20:49:00Z [Description] Make and share this Italian Sausage Soup recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "5", "1/2", "1/2", "1", "1", "1/2", "1/2", "8", "1 1/2", "3", "8"] [RecipeIngredientParts] ["italian sweet sausage", "onion", "garlic cloves", "beef broth", "water", "red wine", "diced tomatoes", "carrot", "basil", "oregano", "tomato sauce", "zucchini", "green beans", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.8 [FatContent] 7.4 [SaturatedFatContent] 3.1 [CholesterolContent] 28.8 [SodiumContent] 1221.2 [CarbohydrateContent] 23.1 [FiberContent] 2.7 [SugarContent] 5.2 [ProteinContent] 16.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove sausage from casing and brown in a little oil over medium heat. Set aside. Saute onion & garlic until soft. Add sausage back to pot, along everything except carrots, parsley, zucchini & tortellini and cook 1/2 hours. Add remaining ingredients and cook 1/2 hour more.
[Name] Mom's Scalloped Potatoes [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-11-01T20:50:00Z [Description] Make and share this Mom's Scalloped Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/62/Mgqn9GfCSY2grdFV29Zo_unnamed.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "3", "2 1/2", "1/4"] [RecipeIngredientParts] ["potatoes", "butter", "flour", "milk", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.4 [FatContent] 9.7 [SaturatedFatContent] 6.0 [CholesterolContent] 29.5 [SodiumContent] 109.9 [CarbohydrateContent] 34.8 [FiberContent] 3.5 [SugarContent] 1.5 [ProteinContent] 6.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Thinly slice potatoes, cover with cold water and set aside.", "In medium saucepan, melt butter. Stir in flour until no lumps remain, add milk and whisk until combined.", "Cook milk and flour mixture until thick enough to coat the back of a spoon.", "Grease a 2 qt casserole dish.", "layer 1/3 sliced potatoes.", "1/2 of onion.", "1/3 white sauce.", "Repeat layers, finishing up with potatoes and sauce.", "Dot with butter.", "Cover and bake 30 minutes at 350 degrees.", "Uncover and back an additional 1 hour." ]
[Name] Chicken and Rice Fajita Soup [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-11-01T23:22:00Z [Description] Make and share this Chicken and Rice Fajita Soup recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1", "1", "1", "4", "2", "2", "1/2", "1", "3/4", "1", "1", "1", "4", "2", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["olive oil", "butter", "chicken breasts", "onion", "red bell pepper", "orange bell pepper", "yellow bell pepper", "garlic cloves", "flour", "chicken bouillon powder", "salt", "long-grain white rice", "black beans", "diced green chilies", "crushed tomatoes", "low sodium chicken broth", "cornstarch", "monterey jack pepper cheese", "tortilla chips", "fresh cilantro", "sour cream", "avocado", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.0 [FatContent] 28.9 [SaturatedFatContent] 10.4 [CholesterolContent] 62.8 [SodiumContent] 1131.8 [CarbohydrateContent] 56.6 [FiberContent] 10.3 [SugarContent] 4.3 [ProteinContent] 30.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in olive oil over medium high heat in a large Dutch oven/soup pot. Add chicken and onions and sauté for 3 minutes. Add bell peppers, garlic, flour and all seasonings/spices. Cook, stirring constantly, for 2 minutes. Stir in rice, black beans, green chilies, crushed tomatoes and 3 cans chicken broth. Mix cornstarch with last can chicken broth and add to soup. Bring to boil then reduce heat and simmer on medium low, stirring occasionally, for 8-12 minutes or until rice is cooked.*Note: Cooking time may vary depending on how long it takes to bring your soup to a boil so I suggest checking the rice occasionally until done. Remove from heat and stir in cheese. Add additional chicken broth/water to thin soup if desired. Garnish individual servings with desired toppings.
[Name] Guacamole [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-01T23:27:00Z [Description] Make and share this Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["avocados", "roma tomatoes", "cilantro", "lime juice", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.8 [FatContent] 22.2 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 12.2 [CarbohydrateContent] 14.3 [FiberContent] 10.6 [SugarContent] 1.9 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash avocados, add in diced jalapeno and tomatoes. Add lime juice, cilantro and salt and pepper to taste.
[Name] Teriyaki Chicken [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-01T23:30:00Z [Description] Make and share this Teriyaki Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 -3", "1", "1", "1", "1/4", "2", "2", "1/3", "1/3", "2 -3", "1/4", "2"] [RecipeIngredientParts] ["chicken", "fresh broccoli", "garlic clove", "carrots", "carrot", "red pepper flakes", "olive oil", "ginger", "soy sauce", "cold water", "cornstarch", "honey", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 799.5 [FatContent] 41.6 [SaturatedFatContent] 10.9 [CholesterolContent] 170.1 [SodiumContent] 1551.4 [CarbohydrateContent] 56.8 [FiberContent] 4.1 [SugarContent] 20.4 [ProteinContent] 49.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl mix the ginger, soy sauce, water, cornstarch and honey. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. In a large skillet, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute. While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine. Serve over brown rice or rice noddles.
[Name] Flemish Beef Stew [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-11-02T00:57:00Z [Description] This is from The Washington Post food section, circa 1986. To keep the onions from becoming stringy, slice them from root to stem rather than cross-wise. I like to use a beef chuck and cut it into cubes myself. I usually double the recipe, as it tastes better the next day. When we had hunters in the family, I would use this recipe for venison stew. Yum! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "3", "1 1/4", "1", "1/4", "1", "12"] [RecipeIngredientParts] ["flour", "salt", "pepper", "stewing beef", "onions", "garlic clove", "thyme", "bay leaf", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.3 [FatContent] 20.6 [SaturatedFatContent] 5.8 [CholesterolContent] 145.2 [SodiumContent] 768.9 [CarbohydrateContent] 20.8 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 52.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut beef into 1 1/2 inch cubes. Combine flour, salt and pepper. Turn meat cubes in flour mixture, set aside. Save flour in it’s bowl. Heat half the oil in a deep skillet or flat-bottomed dutch oven, and add onions and garlic. Stir over medium heat until onions are translucent. Remove to bowl. Add more oil to skillet and brown meat in small batches. When all meat is browned, return meat and onions to pan with thyme and bay leaf. Pour beer into bowl with flour, stir until smooth. Pour over meat in pan. Bring to a simmer, scraping browned bits from pan. Cover tightly, lower heat, and simmer 1 - 1 1/2 hours until meat is tender. If necessary, thin gravy with beer, beef broth, or water. Serve with boiled potatoes and carrots.
[Name] Mango Espresso Crepes [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-02T02:47:00Z [Description] A crêpe is a thin French pancake which is ideal when you want to treat yourself to something different, and with this version you’ll still maintain a high nutritional intake. This particular recipe is served with a sweet and scrumptious mango filling that’s sure to satisfy your taste buds. It’s economical, elegant and really simple to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/vV9an4bARiiiXaoueXEL_Mango-Espresso-Crepes.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["95", "120", "60", "1", "1", "1/4", "1", "500", "1", "2", "2", "3", "2"] [RecipeIngredientParts] ["all-purpose flour", "water", "milk", "egg", "coconut oil", "salt", "mangoes", "cinnamon", "instant coffee powder", "lemon juice", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.4 [FatContent] 8.3 [SaturatedFatContent] 5.2 [CholesterolContent] 64.7 [SodiumContent] 233.0 [CarbohydrateContent] 78.8 [FiberContent] 5.2 [SugarContent] 48.9 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 3 crepes [RecipeInstructions] ["Make the crepes.", "Whisk together all ingredients in a bowl.", "Heat a skillet and coat with non-stick cooking spray.", "Ladle in about 80ml of the batter in swirl around to coat the skillet evenly.", "Cook for 30-45 seconds or until the top is dry.", "Loosen the sides with a spatula and flip.", "Cook for another 30 seconds.", "Cook the filling.", "Peel and cut the mangoes into 1/2” cubes.", "Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes." ]
[Name] Colcannon Stuffed Shamrock Ravioli [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2017-11-02T02:52:00Z [Description] In celebration of St Patrick’s day we’ve created this scrumptious colcannon stuffed and shamrock shaped ravioli recipe, that’s accompanied by a delectable saffron and sun-dried tomato oil to top the dish off. You’ll certainly feel like you’ve got the luck of the Irish if you try it. If you’re wondering how the shamrock originally became associated, well according to Irish legend, Saint Patrick used the three-leafed plant as a metaphor for the Holy Trinity when he was first introducing Christianity to Ireland. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/KnpFQU6RTy9VgyDNCGvx_Ravioli-in-Saffron-and-Sun-dried-Tomato-Oil.jpg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["190", "15", "15", "1/2", "14", "7", "75", "75", "1/2", "1/2", "25", "25", "1/2", "50"] [RecipeIngredientParts] ["all-purpose flour", "olive oil", "water", "salt", "fresh parsley leaves", "potatoes", "cabbage", "kale", "salt", "white pepper powder", "sun-dried tomatoes", "garlic", "saffron thread", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.8 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 192.8 [CarbohydrateContent] 12.4 [FiberContent] 0.9 [SugarContent] 0.9 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 15 ravioli [RecipeInstructions] Make the pasta dough. Blanch the spinach leaves and parsley in boiling water for 2 minutes or until wilted. Puree the blanched spinach and parsley in a food processor. Set aside. Whisk together salt and gluten-free flour. Make a well in the center of the flour mixture. Add oil, water, and spinach puree. Mix until fully incorporated. Knead the dough for about 5 minutes or until elastic. Rest the dough for about 30 minutes. Make the pasta oil. In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads. Allow the ingredients to infuse into the oil. About 2-3 minutes. Make the Colcannon Filling. Boil the potatoes and cabbage until fork tender. About 15 minutes. Drain and puree in a food processor until smooth. Season with salt and pepper. Finish the Ravioli. Roll out the dough until about 1/8” thick. You may use a rolling pin or pasta roller. Cut the flattened dough into shape using a shamrock cookie cutter. Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough. Brush the edges with a light flour slurry. Top each filled piece with another dough cutout. Press lightly on the sides to seal. Bring a pot of salted water to a boil. Boil assembled ravioli for about 4 minutes. Drain. Toss in the prepared pasta oil.
[Name] Dark Chocolate Waffles With Coconut-Maple Butter [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-11-02T02:56:00Z [Description] Mother’s day is a time of appreciation and what better way to show her than creating some indulgent and healthy chocolate waffles, amongst all the other loving gestures….In less than half an hour you’ll have made her feel extra special! A little bit of trivia – Mother’s day was originally celebrated in 1907 by Anna Jarvis as she held a memorial in honour of her mother and thereafter she embarked on a campaign to make “Mother’s Day” a recognised holiday. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/VqB7QsS9qaLM7z14AcCQ_Dark-Chocolate-Waffles.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "1/2", "2", "1", "190", "25", "1", "15", "1/2", "5", "250", "60", "1/2", "80", "1"] [RecipeIngredientParts] ["salt", "maple syrup", "coconut oil", "flour", "egg", "maple syrup", "baking soda", "bicarbonate of soda", "baking powder", "milk", "olive oil", "vanilla extract", "bittersweet chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.9 [FatContent] 22.1 [SaturatedFatContent] 11.5 [CholesterolContent] 31.4 [SodiumContent] 385.1 [CarbohydrateContent] 38.6 [FiberContent] 5.2 [SugarContent] 8.4 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 7 waffles [RecipeInstructions] Blend desiccated coconut, coconut oil, maple syrup, and salt in a food processor until smooth. About 5 minutes. Set aside. In a bowl, whisk the flour, cocoa powder, maple syrup, baking powder and baking soda. Make a well in the center and add egg yolk, milk, oil, and vanilla. Blend with a fork then work in the dry ingredients just until combined. Beat egg white to soft peaks in a separate bowl. Fold in the egg white into the batter. Fold in the chocolate chips. Coat your waffle iron with non-stick cooking spray. Ladle in 80ml of the batter into each waffle mold. Cook for about 3 minutes. Serve waffles with coconut butter.
[Name] Homemade Pizza Crust [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-11-02T02:59:00Z [Description] This is just our example of some toppings to be enjoyed on our homemade pizza crust, a simple tomato and cheese with basil, we’ll leave it to your taste buds to add your own toppings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/vNZ1d3LRQ8OMqaG9TArK_Homemade-Pizza-Crust.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "20", "62 1/2", "50", "1", "1/4", "1/2", "1", "20", "400", "1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["cauliflower florets", "flax seed meal", "water", "rolled oats", "dried rosemary", "garlic powder", "salt", "olive oil", "garlic", "crushed tomatoes", "red pepper flakes", "maple syrup", "dried oregano", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 761.4 [FatContent] 28.4 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 4191.0 [CarbohydrateContent] 113.9 [FiberContent] 30.3 [SugarContent] 19.6 [ProteinContent] 28.4 [RecipeServings] nan [RecipeYield] 1 pizza [RecipeInstructions] Make the Pizza Crust. Line a baking sheet with parchment paper. Whisk together flax meal and water in a bowl. Leave for 5 minutes. Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth. Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture. Combine the pressed cauliflower and flax meal mixture. Stir well. Stir in the oat mixture. Form a ball and put it on top of the lined baking sheet. Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin. Bake for 15 minutes at 230C/450°F. Make the Marinara Sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes. Puree in a blender.
[Name] Gluten-Free Matzo With Pickled Lettuce [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-11-02T03:02:00Z [Description] Whether you know this unleavened bread as Matzo, Matza or Matzah, this delicious, homemade, cracker-like alternative to bread is a welcome change. The pickled lettuce creates a light pleasant contrast and studies show that vinegar can help diabetes by keeping blood sugar levels stable. Matzo’s history is an integral part of the Jewish culture; when Jewish people were enslaved by Egypt’s Pharaoh, God sent 10 plagues to punish the Egyptians until finally they agreed to free Moses and his people. The Jews had to leave their homes in haste because the Pharaoh changed his mind, consequently they didn’t have time to prepare the bread properly and had to bake the mixture of flour and water which resulted in a hard flat bread; Matza was a happy mistake. Jewish people remember the Exodus by not eating any products made with Yeast etc for one week at Passover, but Matzo is also enjoyed by many cultures throughout the year. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/I2OVJhubT4utagSRTLqn_Matzo-with-Pickled-Lettuce.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["375", "1", "80", "120", "300", "6", "240", "125", "1", "1", "1"] [RecipeIngredientParts] ["biscuit mix", "salt", "olive oil", "water", "garlic cloves", "water", "cider vinegar", "maple syrup", "red pepper flakes", "mustard seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.7 [FatContent] 10.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.6 [SodiumContent] 512.1 [CarbohydrateContent] 21.6 [FiberContent] 0.8 [SugarContent] 4.7 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 12 crackers [RecipeInstructions] Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate. Set a pizza stone or baking sheet in the oven and heat to 260C/500F for about 45 minutes. In a bowl, combine the flour, salt, and olive oil. Slowly add in the 120ml of water until the dough comes into a ball. Divide the dough into 12 portions. With a floured rolling pin, flatten each portion of dough until about 8” wide. Cut into desired shape and prick all over with a fork. Dust the pizza stone of baking pan and transfer the flattened dough onto it. Bake for about 2 minutes per side or until crisp. Serve with pickled lettuce on the side.
[Name] Homemade Pizza Crust [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-11-02T03:08:00Z [Description] This is just our example of some toppings to be enjoyed on our homemade pizza crust, a simple tomato and cheese with basil, we’ll leave it to your taste buds to add your own toppings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/dzUJY1LhRdW9GVMtn0yY_Homemade-Pizza-Crust.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "20", "62 1/2", "50", "1", "1/4", "1/2", "1", "20", "400", "1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["cauliflower florets", "flax seed meal", "water", "rolled oats", "dried rosemary", "garlic powder", "salt", "olive oil", "garlic", "crushed tomatoes", "red pepper flakes", "maple syrup", "dried oregano", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 761.4 [FatContent] 28.4 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 4191.0 [CarbohydrateContent] 113.9 [FiberContent] 30.3 [SugarContent] 19.6 [ProteinContent] 28.4 [RecipeServings] nan [RecipeYield] 1 pizza [RecipeInstructions] Make the Pizza Crust. Line a baking sheet with parchment paper. Whisk together flax meal and water in a bowl. Leave for 5 minutes. Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth. Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture. Combine the pressed cauliflower and flax meal mixture. Stir well. Stir in the oat mixture. Form a ball and put it on top of the lined baking sheet. Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin. Bake for 15 minutes at 230C/450°F. Make the Marinara Sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes. Puree in a blender.
[Name] Truffle Carbonara Mac and Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-02T16:04:00Z [Description] Make and share this Truffle Carbonara Mac and Cheese recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/73/ckKTwdkNQYqs6ibQPvOF_GKNOW108_MacNCheese_Giorgio-Rap-H_16x9_v5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/73/8ix4Yi74Q3yrf23wDZQc_GKNOW108_MacNCheese_Giorgio-Rap-H_16x9_v3.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", NA, "1", "1", "2", "1", "4", "2", NA] [RecipeIngredientParts] ["panko breadcrumbs", "bacon", "elbow macaroni", "heavy cream", "parmigiano-reggiano cheese", "chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 1064.8 [FatContent] 72.2 [SaturatedFatContent] 33.4 [CholesterolContent] 292.7 [SodiumContent] 1027.8 [CarbohydrateContent] 73.3 [FiberContent] 3.2 [SugarContent] 3.4 [ProteinContent] 29.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300 degrees. Season panko with a pinch of salt, spread evenly on a baking sheet, and toast until golden brown, 15-20 minutes. Set aside to cool.", "Bring a large pot of generously salted water to a boil. Meanwhile, add bacon to a large skillet over medium heat and cook, 12-15 minutes, until the bacon is crisp and the fat has rendered completely. When water is boiling, add macaroni to pot and cook until al dente, according to package directions. Drain and set aside. When bacon is cooked, remove from the skillet with a slotted spoon and transfer to a paper towel-lined plate.", "Meanwhile, pour off bacon fat from pan, leaving about ¼ Celsius behind, and return to heat. Crack fresh black pepper into bacon fat and toast, about 30 seconds, then whisk heavy cream into pan. Allow the cream to reduce by half, about 3 minutes, then whisk cheese into the sauce until well combined. Return bacon to pan and season to taste with salt. Stir in macaroni.", "Remove from heat and immediately stir in egg yolks and truffle paste until thoroughly combined. Serve garnished with grated cheese, toasted breadcrumbs, and minced chives." ]
[Name] Apple Cider Pancakes With Maple Cider Syrup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-11-02T16:48:00Z [Description] Warm, flavorful pancakes to serve on those cool Fall days, lots of ingredients but comes together fast once organized. Found on line on the Yummly site. Though the recipe doesn't call for it, I like to add a little cinnamon to the batter. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/74/1SLqnlNQRSSSRfftK91k_Apple Cider Pancakes With Maple Cider Syrup_0524.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/74/JmUCBEYuRwKaUb418cJl_Apple Cider Pancakes With Maple Cider Syrup_0526.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/18/9/5hZ8RKvYQKCFzbBx4Mpa_Apple%20Cider%20Pancakes%20w%20Maple%20Cider%20Syrup.JPG" ] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3/4", "1/4", "1", "2", "2", "1/3", "1/3", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "egg", "butter", "apple butter", "milk", "apple cider", "apple", "butter", "cinnamon", "salt", "apple cider", "maple syrup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 144.0 [FatContent] 4.9 [SaturatedFatContent] 2.8 [CholesterolContent] 32.1 [SodiumContent] 297.6 [CarbohydrateContent] 23.0 [FiberContent] 0.9 [SugarContent] 10.2 [ProteinContent] 2.5 [RecipeServings] 9.0 [RecipeYield] 9 1/4 cup pancakes [RecipeInstructions] PANCAKES: Preheat a griddle to 375 degrees, or a skillet on the stove top over medium-high heat. In a large bowl combine flour, sugar, baking powder, baking soda, and salt then make a well into the center. Add egg, butter, apple butter, milk, and apple cider into the center then whisk everything to combine until there are no lumps. Spray the griddle with nonstick spray then pour pancake batter with 1/4 cup measuring cup. Cook until bubbles appear on the surface then flip and cook until golden brown on the other side. SYRUP: Meanwhile, in a small saucepan over medium heat, melt butter then add apple, cinnamon, and salt, and saute until apple is barely tender, 4-5 minutes. Add apple cider and maple syrup then turn heat up to bring mixture to a boil. Once boiling, turn heat back down to medium then simmer until slightly thickened, about 5 minutes. Let cool slightly then drizzle over pancakes.
[Name] Korean-Inspired Breakfast Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-11-02T17:43:00Z [Description] Make and share this Korean-Inspired Breakfast Sandwich recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/75/QrKIyDpSRkmaXxhnDPkl_0S9A3270.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/75/LvJLpQEbR62LhKJwOl4y_0S9A3229.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/75/JamX3NobRsuhwRAeNn5U_0S9A3225.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/75/i7yCV12HR4CBXDpHgYRf__CON3306.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/75/h2mFNPitTrWPEyvpfj6K__CON2843.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/75/FViZ7YyZSi65DEcnQe9d__CON3352.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/75/I8ob5dsTCGTSlESUX4Az__CON3060.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Iy9dGz2qQyeh8MXZ7QHK__CON3331.jpg" ] [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1/2", "3", "1/2", "1/2", "1", NA, "2", "1", "1 1/2", "1/2", "1/2", "1/4", "1/3", "3", "3/4", "3/4", "1/2"] [RecipeIngredientParts] ["butter", "bacon", "jumbo egg", "cilantro", "Italian parsley", "cilantro", "olive oil", "fresh basil", "red wine vinegar", "garlic cloves", "red pepper flakes", "cumin", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1570.6 [FatContent] 151.1 [SaturatedFatContent] 35.7 [CholesterolContent] 311.7 [SodiumContent] 2000.2 [CarbohydrateContent] 37.5 [FiberContent] 5.8 [SugarContent] 3.6 [ProteinContent] 19.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a small bowl combine Bacon slices, Korean Chile Seasoning, and Chipotle Seasoning. Heat a sauté pan to medium-high and fry the seasoned bacon – about 3 minutes a side until it is jerky-like and slightly crispy. Remove and set aside. On your bread slices spread a Tbsp of butter on each side. Toast to golden brown in a sauté pan or toaster oven. Set aside. Finally fry up your egg. Over medium-high heat, spray your sauté pan with non-stick spray, crack your eggs and then immediately turn down to low. Allow it to cook for about 3 to 4 minutes. The goal here is to leave a runny yolk so you can go sunny-side up or over-easy. Remove and set aside. Let's get to building! With one side of toasted bread on a plate, add a layer of Kimchi on the bottom, fold your bacon in half and add, and top with your freshly fried and runny egg. . Wash, pick and clean Basil, Parsley and Cilantro. Throw all the ingredients into a blender. Puree on high until completely combined. Taste to make sure seasoning is correct. Put in container or squeeze bottle, use right away or refrigerate. Finally drizzle Chimichurri sauce and garnish with cilantro. Enjoy!
[Name] Chili Sauce [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-11-02T19:06:00Z [Description] Sweet Chili Sauce. Perfect for topping meatloaf or with sausage and kielbasa. This recipe has been passed down in my polish family for generations. [Images] character(0) [RecipeCategory] Polish [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "6", "4", "1", "1", "1/2", "1 1/2"] [RecipeIngredientParts] ["tomatoes", "onions", "dark brown sugar", "salt", "cayenne pepper", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.0 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 621.9 [CarbohydrateContent] 64.3 [FiberContent] 7.9 [SugarContent] 54.0 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 12 pints [RecipeInstructions] Mix all ingredients in large pot. Cook 3 hours over medium heat. Pour into hot, sterilized jars. Process in boiling water bath for 15 minutes. Make sure jars are properly sealed.
[Name] Nagie "Lazy" Pierogi [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-11-02T19:09:00Z [Description] Make and share this Nagie "Lazy" Pierogi recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/77/aGjr23QgT9SnYJ3Z97CM_aa99016785f590d7aacf1c6aee1f6e63%2C7%2C1%2C248-1721-2910-2274-0.jpg" [RecipeCategory] Cheese [Keywords] ["Polish", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "4", "2", "1", "1", "1/2", "2", "1/4", "2", "1/2"] [RecipeIngredientParts] ["farmer cheese", "salt", "pepper", "onion", "sugar", "baking powder", "flour", "salted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.3 [FatContent] 28.2 [SaturatedFatContent] 16.4 [CholesterolContent] 238.9 [SodiumContent] 1402.7 [CarbohydrateContent] 67.7 [FiberContent] 2.1 [SugarContent] 10.4 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Fill large diameter pot with water and heat to slow boil.", "Mix all ingredients together to form a stiff dough.", "Roll out on floured board to 1/2 inch thickness.", "Cut into diamond shapes, approx 2 inches.", "Place pieogi in gently boiling water. Stir until they all rise to the top and cook for 5 minutes. Drain well. Brown butter in large frying pan, add pierogies. Toss in browned butter over low heat for about 2 minutes until some of the butter has been absorbed. Put on serving platter and pour over the rest of the browned butter from the pan." ]
[Name] French Onion Soup [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-11-02T19:10:00Z [Description] I don't like my Onion Soup too dark and beefy so I use a combo of beef and chicken broth. This is super easy and super fast. Take your time browning the onions. If the heat is too high they will burn instead of turning golden. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "3", "32", "32", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "onions", "salt", "flour", "beef broth", "chicken broth", "beef bouillon cube", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 644.1 [FatContent] 20.6 [SaturatedFatContent] 10.2 [CholesterolContent] 41.5 [SodiumContent] 1979.7 [CarbohydrateContent] 87.3 [FiberContent] 5.1 [SugarContent] 9.0 [ProteinContent] 28.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice onions as thinly as possible. Melt butter and oil over low heat in large dutch oven or soup pot. Brown onions slowly until golden brown. This step should take 20-30 minutes. Sprinkle with flour, cook and stir 2-3 minutes. Add broths and bouillon cube. Simmer partially covered for 45 minute. Top with toasted french bread and Swiss cheese and melt under broiler.
[Name] Land O' Lakes Chocolate Butterfluff [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-02T19:11:00Z [Description] This is an old recipe from the 70's from the inside of a Land O'Lakes box. It can be used as cake filling and frosting, you can fill a no bake pie crust with it, you can layer it in a parfait, the ideas are endless. You can also mix in whatever goodies you would like. Warning: This does contain raw eggs. If this makes you uncomfortable, you can probably substitute pasturized eggs, although I've never tried it. I just make sure to inspect my eggs for nicks and cracks and only use those with perfect shells. Cook time is chilling time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "4", "2", "4"] [RecipeIngredientParts] ["salted butter", "granulated sugar", "vanilla", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 957.7 [FatContent] 72.1 [SaturatedFatContent] 43.5 [CholesterolContent] 370.0 [SodiumContent] 509.9 [CarbohydrateContent] 78.8 [FiberContent] 6.3 [SugarContent] 67.5 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Melt chocolate, cool and set aside. Cream butter thoroughly. Add sugar gradually, beating until light and fluffy. Add chocolate, vanilla and eggs. Beat 3 minutes until smooth and thick. chill or freeze.
[Name] Fat John's Rice Pudding [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-11-02T19:11:00Z [Description] This recipe was given to me by my very first boss. He was a Greek immigrant and owned a take out seafood restaurant. People used to come in just to pick up this rice pudding for dessert. The original quantity of this recipe was 5 gallons. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/80/z4FiMcoIRQyS0KJawwaM_Vanilla-bean-rice-pudding.jpg" [RecipeCategory] Dessert [Keywords] ["Rice", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "3/4", "1/8", "1"] [RecipeIngredientParts] ["butter", "eggs", "long grain rice", "sugar", "lemon", "cinnamon stick"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.2 [FatContent] 12.1 [SaturatedFatContent] 6.8 [CholesterolContent] 78.5 [SodiumContent] 148.8 [CarbohydrateContent] 39.9 [FiberContent] 0.2 [SugarContent] 31.1 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil milk on low heat. Add rice, cinnamon stick, lemon peel, butter and pinch of salt. Simmer until it starts to thicken. (approx 1/2 hr], making sure to stir every 5-10 minutes to prevent burning. Mix eggs, sugar and leftover milk and add to pot. Raise heat and mix well. As soon as it starts to thicken again, remove from heat. Cool and enjoy warm or chilled.
[Name] Hot Crab Dip [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-02T19:12:00Z [Description] This recipe was given to me by a friend. I've tweaked it over the years and I think it's just about perfect now. I like to serve it with Triscuit and Wheat Thins. It also makes an excellent pasta sauce. I like to warm it gently and mix it with hot cooked linguine. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/4", "1", "4", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "parmesan cheese", "mayonnaise", "dry white wine", "ground mustard", "green onions", "garlic clove", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 659.9 [FatContent] 52.7 [SaturatedFatContent] 30.1 [CholesterolContent] 213.2 [SodiumContent] 1681.3 [CarbohydrateContent] 7.0 [FiberContent] 0.5 [SugarContent] 4.3 [ProteinContent] 39.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Preheat oven to 375 degrees. Mix all ingredients except crabmeat until smooth and creamy. Fold in crabmeat by hand, making sure not to break it up too much. Spread mixture in ungreased pie plate or casserole. Top with handful of shredded cheddar. Bake 20 minutes until hot and bubbly and cheese is melted.
[Name] Seafood Lasagna [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT1H [PrepTime] PT50M [TotalTime] PT1H50M [DatePublished] 2017-11-02T19:13:00Z [Description] Crazy delicious, this lasagna has a fabulous pink sauce instead of a heavy tomato sauce. Perfect for a special occasion. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["12", "1/2", "3", "1/2", "1/2", "1/3", "2", "2", "1", "1/2", "1/4", "2", "1/2", "3", "2 1/2", "1/4", "3", "1 1/2", "1/2", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["parmesan cheese", "butter", "margarine", "shallot", "green pepper", "garlic cloves", "flour", "dry mustard", "dry vermouth", "tomato paste", "tomato paste", "parsley", "chives", "salt", "Tabasco sauce", "half-and-half", "swiss cheese", "shrimp", "scallops", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.4 [FatContent] 19.6 [SaturatedFatContent] 11.6 [CholesterolContent] 110.0 [SodiumContent] 1322.0 [CarbohydrateContent] 31.5 [FiberContent] 1.7 [SugarContent] 2.9 [ProteinContent] 26.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook lasagna noodles according to package directions, drain and set aside. While lasagna is cooking, prepare sauce: In medium saucepan, melt butter. Stir in shallots, green and red peppers and garlic. Cook over medium heat 7- minutes or until peppers are just tender. Stir in flour and dry mustard. Cook 1 minute. Stir in Vermouth, tomato paste, parsely, chives, salt and Tabasco. Simmer 2 minutes. Add half and half. Bring to a boil, stirring constantly. Remove from heat, Stir in Swiss Cheese and remaining Parmesan Cheese. Reserve 1 1/2 cups of the sauce. Drain all excess liquid from all seafood and stir into remaining sauce. Cook over low heat for 5 minutes until just barely cooked. Preheat oven to 350 degrees. Place 1 1/4 cups sauce in bottom of 13x9 pan. Top with 3 lasagne. Continue layering sauce and lasagna ending with with lasagna. Spread reserved 1 1/2 cups of sauce over top. Sprinkle with remaining Parmesan. Cover with foil and bake 20 minute. Uncover and bake 20-25 minutes more or until seafood is tender and mixture is heated through. Let stand 10 minutes before serving.
[Name] "Pickled" Shrimp [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-11-02T19:14:00Z [Description] This is another great recipe that was popular in the 60's and 70's. Small shrimp are best in this recipe, although I do not recommend using the canned salad shrimp. If only larger shrimp are available, you can give them a coarse chop. Cook time is Chill time. Serve with crackers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/83/L8ARYp8CT3Gf43h2FDYe_IMG_3996.JPG" [RecipeCategory] Very Low Carbs [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2/3", "1/3", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["small shrimp", "onion", "fresh parsley", "vinegar", "garlic clove", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.6 [FatContent] 19.1 [SaturatedFatContent] 2.5 [CholesterolContent] 107.4 [SodiumContent] 923.9 [CarbohydrateContent] 3.3 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients and refrigerate for several hours. Serve with crackers.
[Name] Taco Filled Pasta Shells [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-11-02T19:17:00Z [Description] Sure to please any kid or Tex-Mex lover. Freeze well, making it an excellent OAMC meal. Makes 2 casseroles, 6 servings each. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/84/uqfQ27xUQ4qNf7wX5uKd_taco-filled-pasta-shells.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "24", "1/4", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["lean ground beef", "cream cheese", "jumbo pasta shells", "butter", "margarine", "salsa", "cheddar cheese", "tortilla chips", "sour cream", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.2 [FatContent] 21.0 [SaturatedFatContent] 11.1 [CholesterolContent] 90.0 [SodiumContent] 505.9 [CarbohydrateContent] 4.9 [FiberContent] 0.3 [SugarContent] 2.6 [ProteinContent] 19.0 [RecipeServings] 12.0 [RecipeYield] 2 casseroles [RecipeInstructions] In large skillet, cook beef until no longer pink. Drain. Add taco seasoning and prepare to package directions. Add cream cheese, cover and simmer for 5-10 minutes until cheese is melted. Stir well. Cool meat mixture for 1 hour. Fill each shell with about 3 Tablespoons of meat mixture. Grease (2] 9 inch square baking dishes, and place 12 shells in each dish. Mix salsa and taco sauce and spoon 1/2 over shells in both dishes. If not freezing: Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle with Cheddar cheese and tortilla chips (if using]. Bake 15 min until cheese is melted. Serve with sour cream and onions. To use frozen shells: Omit cheddar and tortilla chips before freezing. Thaw in refrigerator 24 hours Bake at 350 degrees for 40 minute Add cheese and chips and cook another 10 minute.
[Name] Saucy Pork Chops [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2017-11-02T19:20:00Z [Description] This odd combination actually tastes delicious. It takes just 2 minutes to prepare, then bakes in the oven for 2 hours, making it perfect for a busy day. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "5", "1/2"] [RecipeIngredientParts] ["flour", "salt", "pepper", "green pepper", "onion", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.6 [FatContent] 23.8 [SaturatedFatContent] 14.8 [CholesterolContent] 61.0 [SodiumContent] 1060.7 [CarbohydrateContent] 35.7 [FiberContent] 2.3 [SugarContent] 6.8 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large frying pan. Mix flour, salt & pepper and coat pork chops. Brown chops, but do not worry about cooking them through. Place chops in baking dish with rest of ingredients. Bake covered at 300 degrees for 2 hours.
[Name] Super Fast, Super Good, Low Calorie, Low Fat Cupcakes [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-11-02T19:24:00Z [Description] Make and share this Super Fast, Super Good, Low Calorie, Low Fat Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 136.6 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 197.0 [CarbohydrateContent] 27.9 [FiberContent] 0.2 [SugarContent] 16.9 [ProteinContent] 2.3 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Mix together dry cake mixes and store in ziplock bag. For each serving measure 3 T mix, 2T water and microwave for 1 min in coffee cup.
[Name] Sour Cream Spice Bread [AuthorId] 2000949191 [AuthorName] Redhorse89 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-11-02T19:25:00Z [Description] Make and share this Sour Cream Spice Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Bread Machine", "Small Appliance", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "3/4", "3", "1 1/2", "1 1/2", "1 1/2", "3/4", "1 1/2", "3", "2 1/4"] [RecipeIngredientParts] ["water", "sour cream", "butter", "honey", "cinnamon", "ground ginger", "ground allspice", "salt", "bread flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.2 [FatContent] 6.1 [SaturatedFatContent] 3.5 [CholesterolContent] 15.1 [SodiumContent] 329.3 [CarbohydrateContent] 27.2 [FiberContent] 1.3 [SugarContent] 2.8 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Put ingredients in bread pan in the order suggested by the bread machine instructions. Set for white bread, medium crust.
[Name] Not Naughty Nachos [AuthorId] 2001513060 [AuthorName] Autumneyes [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-11-02T19:25:00Z [Description] A good for you Nacho. Made with black beans and red quinoa. You don't even miss the meat. Okay so I was a little naughty with the healthy dollop of sour cream. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001513060/wjdnGHCvTzKbuWrfOb3y_Quinoa%20%26%20Black%20Bean%20Nachos.JPG" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1", "1 1/2", "1", "2", "1", "1", "1", "2", "2", "1/2", "1/2", "1", "1", "1", "1", "12"] [RecipeIngredientParts] ["quinoa", "water", "olive oil", "onion", "garlic", "chili powder", "cumin", "cumin", "dried oregano", "tomato sauce", "diced tomatoes with green chilies", "sugar", "black beans", "bell pepper", "red bell pepper", "chipotle chile in adobo", "whole kernel corn", "water", "corn tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.4 [FatContent] 18.7 [SaturatedFatContent] 4.9 [CholesterolContent] 17.3 [SodiumContent] 853.9 [CarbohydrateContent] 76.9 [FiberContent] 13.2 [SugarContent] 6.4 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium pan bring quinoa, 1 1/2 c water and 1 T olive oil to a boil. Reduce heat , cover and simmer 20 minutes, until quinoa is tender and water is absorbed, set aside. Meanwhile in a large pot heat 1 T oil on medium hight. Add onion and minced garlic , cook until translucent, about 5 minutes. Add chili power, cumin, garlic powder , oregano. Stir 1 minute. Stir in tomato sauce, tomatoes, sugar, black beans, bell peppers, chipotle pepper and 1 c water. Bring to a boil then reduce heat cover and simmer 20 minutes. Stir in quinoa, corn and cheese. Heat through. Garnish with sour cream, fresh chopped cilantro and jalapenos(chopped if desired] and salt to taste. Serve warm with tortilla chips. Notes: Or place on top of tortilla chips as a nacho plate.
[Name] Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-11-03T02:36:00Z [Description] You don’t have to miss out on a family favourite with this gluten-free option. Mushrooms are filled with goodness from important minerals like Potassium (which aids the function of nerves and muscles – including the heart) and Selenium (which protects the body’s cells) to many B vitamins (which are important for the nervous system). Ancient Egyptians believed they were the plant of immortality according to hieroglyphics – they banned commoners from eating them so that royalty could have an abundant supply. Enjoy this meal, you are in good company. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/T7OleNwSQ1y1mNrofhyT_Yorkshire-Pudding-with-Mixed-Mushroom-Ragout.jpg" [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["140", "4", "200", "120", "300", "3", "1", "6", "25", "250", "1", "1", "7"] [RecipeIngredientParts] ["flour", "eggs", "milk", "mushrooms", "olive oil", "shallot", "garlic cloves", "flour", "salt", "pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.1 [FatContent] 21.7 [SaturatedFatContent] 3.8 [CholesterolContent] 96.4 [SodiumContent] 69.8 [CarbohydrateContent] 19.1 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 8 puddings [RecipeInstructions] Prepare the mushroom ragout. Heat oil in a skillet. Sautee garlic and shallots until aromatic. Add the mushrooms and salt then sweat the mushrooms for 1-2 minutes. Sprinkle the flour over the pan and roast for a minute. Whisk in the vegetable stock until smooth. Season with additional salt and pepper. Heat oven to 210C/410°F. Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven. In a bowl, combine flour and eggs until smooth. Gradually add milk and mix until lump-free. Pour the batter into a pitcher. Take the pre-heated muffin tin out of the oven. Pour the batter 2/3 of each hole. Bake for about 20-25 minutes. Fill each muffin with the prepared ragout and garnish with fresh parsley.
[Name] Gluten-Free Hot Cross Buns [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT3H30M [TotalTime] PT3H50M [DatePublished] 2017-11-03T02:43:00Z [Description] We all know that Hot Cross Buns are associated with marking the end of Lent, so we’ve made a gluten-free option that everyone can enjoy. There is an aBUNdance of antioxidants in the raisins, and also, in the cinnamon which has been used medically for thousands of years. Just in case … the cinnamon spice represents the spices used for the anointing of Jesus’ body for burial and the cross symbolises the crucifixion. Happy Easter enjoying this significant treat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/v9m1HcRLTbStR9Oy5MkC_Hot-Cross-Buns.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["285", "50", "500", "1", "30", "7", "1", "100", "1", "1", "75", "30"] [RecipeIngredientParts] ["milk", "butter", "salt", "maple syrup", "egg", "raisins", "orange zest", "ground cinnamon", "flour", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.1 [FatContent] 3.8 [SaturatedFatContent] 2.2 [CholesterolContent] 22.1 [SodiumContent] 194.2 [CarbohydrateContent] 13.8 [FiberContent] 0.6 [SugarContent] 7.2 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 15 buns [RecipeInstructions] ["Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.", "Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.", "Add in the egg then combine everything together until a sticky dough is formed.", "Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.", "Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.", "Put the raisins into the dough and knead it inches Leave to rise for 1 more hour.", "Divide the dough into even pieces(about 75 grams each].", "Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.", "Heat the oven to 200C/390°F.", "Mix the extra flour with about 5 tablespoons of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.", "Bake for 20 minutes.", "Brush maple syrup over the top of each bun." ]
[Name] Spaghetti Marinara With Chickpea “Meatballs” [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-03T02:49:00Z [Description] Here is a meat-free, gluten-free, nutrition packed recipe, which you can add to your collection in readiness for National Vegetarian Week, which starts on the 15th May. Chickpeas are a high protein alternative to meat, they contain a whole host of other benefits like Selenium (not found in most fruits and vegetables) which helps to detoxify cancer causing compounds and decreases tumour growth rates. The herbs not only provide flavour but each play a part in improving our health from boosting the immune system to lowering blood pressure. Enjoy this healthy, tasty twist on an Italian classic. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/Cma6Gi80SimTayPG0M4l_Spaghetti-Marinara-with-Chickpea-Meatballs.jpg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["375", "1", "2 1/2", "75", "15", "225", "10", "1/4", "1/4", "44", "25", "1/2", "1/4", "3", "1", "20", "400", "1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["spaghetti", "flax seed meal", "water", "garlic", "chickpeas", "parsley", "dried oregano", "dried basil", "flour", "salt", "pepper", "olive oil", "olive oil", "garlic", "crushed tomatoes", "red pepper flakes", "maple syrup", "dried oregano", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 995.2 [FatContent] 29.9 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 1581.3 [CarbohydrateContent] 154.0 [FiberContent] 14.3 [SugarContent] 8.7 [ProteinContent] 30.2 [RecipeServings] 3.0 [RecipeYield] 10 meatballs [RecipeInstructions] Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes. Combine flax seed meal and water in a small bowl. Set aside for 5 minutes. Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes. Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth. Mix chickpea puree with almond meal and flour. Form “meatballs” approximately 30 grams each. Heat 2 tablespoons olive oil in a skillet and brown the “meatballs” over medium heat, turning constantly. About 5 minutes. Drain on paper towels. Serve over spaghetti with marinara sauce.
[Name] Vegan Pizza Margherita [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-11-03T02:54:00Z [Description] This recipe could be fun for the kids to do for a healthy father’s day, Pizza isn’t often considered a healthy meal but this option definitely is. Let’s look at the base – Cauliflower – high in Choline which helps liver function, brain development and nerve function, and Oats – contain beta-glucan, a soluble fibre that reduces blood sugar and LDL Cholesterol levels. Now for the cheese topping – Cashews contain Magnesium, older people can quite often be deficient in Magnesium and this is linked to Osteoporosis, Coronary Heart disease and Insulin Resistance. A last look at the sauce and topping – Oregano – a potent anti-oxidant and a good source of fibre that binds toxins and removes them from the body while Tomatoes contain Lycopene that has been linked to Prostate Cancer prevention and also protects the eyes from age-related Macular Degeneration. We think this is a great way for kids to show their dads’ how much they care. Happy Father’s Day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/2yTrtLDgSECjseWuhClf_Vegan-Pizza-Margherita.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "20", "62 1/2", "50", "1", "1/4", "1/2", "85", "250", "15", "1", "1", "1/2", "1/4", "1", "20", "400", "1", "2", "1", "1", "1", "1/2", "70", "20"] [RecipeIngredientParts] ["cauliflower florets", "flax seed meal", "water", "rolled oats", "dried rosemary", "garlic powder", "salt", "cashew nuts", "water", "tapioca starch", "nutritional yeast", "apple cider vinegar", "salt", "garlic powder", "olive oil", "garlic", "crushed tomatoes", "red pepper flakes", "maple syrup", "dried oregano", "salt", "pepper", "cherry tomatoes", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1316.2 [FatContent] 69.1 [SaturatedFatContent] 11.8 [CholesterolContent] 0.0 [SodiumContent] 5919.0 [CarbohydrateContent] 151.9 [FiberContent] 37.7 [SugarContent] 26.7 [ProteinContent] 48.0 [RecipeServings] nan [RecipeYield] 1 pizza [RecipeInstructions] Make the Pizza Crust. Line a baking sheet with parchment paper. Whisk together flaxmeal and water in a bowl. Leave for 5 minutes. Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth. Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture. Combine the pressed cauliflower and flaxmeal mixture. Stir well. Stir in the oat mixture. Form a ball and put it on top of the lined baking sheet. Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin. Bake for 15 minutes at 230C/450°F. Make the Mozzarella Cheese. Boil the cashews for 15 minutes or until soft. Drain. Puree the boiled cashew and all remaining ingredients in a blender. Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously. Make the Marinara Sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes. Puree in a blender. Assemble the Pizza. Spread marinara sauce over pizza crust. Top with “mozzarella cheese.”. Add sliced tomatoes. Bake for 8 minutes at 230/C/450°F. Top with fresh basil leaves.
[Name] Winter-Spiced Banana and Pecan Stuffed Apples [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-11-03T02:59:00Z [Description] A nutrient packed, winter warmer to be enjoyed over the festive period and all through the year. Nuts contain several important B vitamins necessary for enzyme metabolism inside the body. Introduce a handful of pecan nuts into your diet to ensure you are getting a good supply of vitamins, minerals and protein. Bananas contain fibre, potassium and have 33% of the daily recommended amount of Vitamin B6. Enjoy this fruit and nutty treat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/Y5LR59RDSTebXPgcmxT0_Winter-Spiced-Banana-and-Pecan-Stuffed-Apples.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "120", "30", "25", "1/2", "1/2", "1/2", "1/2", "15", "60"] [RecipeIngredientParts] ["apples", "bananas", "pecans", "cinnamon", "nutmeg", "ground cloves", "green cardamoms", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.6 [FatContent] 12.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 36.6 [FiberContent] 6.9 [SugarContent] 24.3 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 3 apples [RecipeInstructions] Pre-heat the oven to 175C/350°F. Cut the tops of apples off and scoop out the flesh from the centre. Keep apples submerged in acidulated water (bowl of water plus about a tablespoon of lemon juice or apple cider vinegar] to keep them from oxidising. Roughly chop the scooped out apple flesh. In a bowl, toss chopped apples, bananas, pecans, coconut sugar, coconut oil and the spices. Stuff the apples with the mixture and sprinkle some coconut sugar on top. Arrange apples upright in an oven safe dish. Pour about a 60ml/2fl oz of water into the dish. Bake for 30 minutes.
[Name] Caramel Pear Bundt Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2017-11-03T11:42:00Z [Description] Moist caramel cake, loaded with pears, is doused in caramel and butter sauce for ultimate sweet pleasure! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/0Wg60SJkRHuNaeCRJQSP_EC_Caramel%20pear%20bundt%20cake.jpg" [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "1/2", "230", "1", "3", "2", "1", "3", "2", "2", "2", "1", "1", "2", "85", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "sea salt", "ground cinnamon", "ground nutmeg", "baking soda", "butter", "eggs", "vanilla extract", "buttermilk", "pears", "unsalted butter", "sugar", "vanilla extract", "sugar", "water", "butter", "heavy cream", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.5 [FatContent] 28.7 [SaturatedFatContent] 17.5 [CholesterolContent] 122.1 [SodiumContent] 507.7 [CarbohydrateContent] 69.3 [FiberContent] 3.1 [SugarContent] 43.2 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda.", "With a hand mixer cream butter and sugar on medium speed until fluffy, about 3 minutes.", "Add eggs and vanilla and mix until fully combined.", "In alternate batches, add dry ingredients and buttermilk, mixing until just combined.", "Fold in pears with a rubber spatula, scraping sides and bottom of mixing bowl. Transfer batter into the greased and floured 25 cm Bundt cake pan (or a silicone one].", "Bake in the oven for 50-55 minutes at 160C, or until a skewer inserted into center of cake comes out clean. Remove from oven and place pan on cooling rack.", "Using a wooden skewer, poke holes in the cake while it's still warm. Carefully pour the brown butter glaze over cake, making sure it gets in all of the holes. Let cake cool completely before removing from pan.", "When cake is inverted and placed on its serving plate, drizzle as much or as little caramel sauce as you'd like.", "Butter glaze:", "In a small saucepan over medium-low heat, combine the butter, sugars, and vanilla. Cook until fully melted and allow to brown, being careful not to let the mixture boil.", "Caramel sauce:", "In a medium saucepan over medium heat, combine sugar and water. Stirring constantly with a rubber spatula, heat until clumps form and then melt into thick, amber-colored liquid, being careful not to burn it.", "Carefully stir in the butter until it's melted, 2-3 minutes. Then very slowly drizzle in the heavy cream while stirring. The mixture will bubble and possibly splatter, so be careful. Allow it to boil for 1 minute, then remove from the heat and stir in the vanilla extract. Allow to cool, and reheat as necessary." ]
[Name] Feta Veggie Tarts [AuthorId] 2001275362 [AuthorName] Probably This [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-11-03T14:17:00Z [Description] Sauteed veggies and feta come together in a crumbly crust for an appetizer or snack that is as both fresh and delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001275362/PWAmvMrVSDS2LwHOr71l_VeggieTart3.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "2", "4", NA] [RecipeIngredientParts] ["olive oil", "green bell pepper", "zucchini", "carrot", "portabella mushroom", "feta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.6 [FatContent] 14.4 [SaturatedFatContent] 4.3 [CholesterolContent] 8.9 [SodiumContent] 273.0 [CarbohydrateContent] 15.4 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] 12 tarts [RecipeInstructions] ["Preheat oven to 350 degrees. Use a circle cookie cutter to create small rounds out of the dough sheets. Line your muffin tins with the dough and set aside.", "Chop all vegetables into ¼” cubes. Heat the oil in a large skillet over medium heat and add vegetables, herbs de Provence, and salt and pepper. Saute until veggies are just beginning to become tender, about 5 minutes. Remove from heat and fold in the feta cheese quickly before scooping into the prepared muffin tins.", "Fill the tins above the brim of each pastry shell as the vegetables will cook down. Bake for 25-30 minutes until crust is golden brown. Remove and let cool slightly before serving." ]
[Name] Brussels Sprouts Bites [AuthorId] 2001275362 [AuthorName] Probably This [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-03T14:17:00Z [Description] Shaved Brussels sprouts combined with cheddar and baked into easy bite-sized portions. These are great for a party and super easy to transport! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/96/Rx3ccF1iQaysvtPTckVC_V2-22.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/96/FVRsMiKzT6yeSUt4Fsp7_V2-21.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/96/4E2ctfwaRqKXVI030bq4_V2-23.jpg"] [RecipeCategory] High In... [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "45", "2"] [RecipeIngredientParts] ["fresh Brussels sprout", "eggs"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 165.0 [FatContent] 10.0 [SaturatedFatContent] 4.9 [CholesterolContent] 50.8 [SodiumContent] 247.4 [CarbohydrateContent] 11.6 [FiberContent] 1.7 [SugarContent] 2.0 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] 12 pieces [RecipeInstructions] Preheat oven to 350 degrees. Spray mini muffin tin with non-stick baking spray and line each tin with a parchment muffin cup. Fill a 4 quart saucepan half way with water and bring to a boil. In a separate bowl, create an ice bath to chill the sprouts once they’ve cooked. While the water boils, shred brussels sprouts using a cheese grater. Add the shredded sprouts to the boiling water, stir for 30 seconds and immediately strain off the water and transfer the shredded sprouts to the ice bath,. After about 30 seconds, drain all of the water before moving the sprouts to a large bowl. Add the cheese and eggs to the sprouts, whisking to combine. Crumble in 40 of the Ritz crackers (make sure you crumble them fine] and mix together to combine. Spoon mixture into mini muffin tins until each one is about 3/4 full. Sprinkle with remaining crumbled Ritz crackers. Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked. Serve hot or at room temperature.
[Name] Cranberry Orange Muffins [AuthorId] 2001275362 [AuthorName] Probably This [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-11-03T14:17:00Z [Description] Make and share this Cranberry Orange Muffins recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/97/AKLxJCVT4qKly39SMB7T_V2-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/97/pxzCweGARFa1ISUBASLK_V2-29.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/97/HytxVekvQwKPRorr7QHQ_V2-32.jpg"] [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "4", "1/4", "2", "1/2"] [RecipeIngredientParts] ["fresh cranberries", "orange zest", "cream cheese", "powdered sugar", "white sugar", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.8 [FatContent] 4.5 [SaturatedFatContent] 2.1 [CholesterolContent] 19.9 [SodiumContent] 118.9 [CarbohydrateContent] 17.5 [FiberContent] 1.9 [SugarContent] 6.3 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375 degrees. Spray 12 muffin tins with non-stick spray and line with parchment muffin cups. Chop up fresh cranberries in a food processor. Add the remaining ingredients (excluding the crescent roll dough, white sugar, and mint] into the food processor and let blend until smooth. Open the first can of crescent rolls and, keeping the rolls in their cylindrical shape, cut 12 cross sections about ½” thick. Lay 1 cross section into each of the 12 muffin tins so that it is flat like a disk against the bottom of the tin - this will be the base. Open the second can of crescent rolls and lay out in one long rectangle. Use your fingers to pull at the crescent roll dough and form into varying sized balls between <U+215B>” and <U+2153>”. In each muffin tin, place a few of the larger balls followed by a dollop of the cranberry orange mixture and top with a few of the smaller balls. Spray the tops with cooking spray and a sprinkle of white sugar. Bake in oven for 11-13 minutes or until crescent rolls are golden brown. Let cool to room temperature and enjoy!
[Name] Turkey and Spinach Bites [AuthorId] 2001275362 [AuthorName] Probably This [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-11-03T14:17:00Z [Description] Make and share this Turkey and Spinach Bites recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/98/YoZRRd1yR2WSZeNDWH3k_V2-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/98/9FVCOQIMQoysEymCk9W0_V2-31.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/98/2LPfPwWdTHGwzzXQwuos_V2.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1/4", "1/2", "1/4", "16", "2", "1/3", "2 1/2", "1", "2", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "salt", "black pepper", "dried thyme leaves", "dried oregano", "crushed red pepper flakes", "frozen chopped spinach", "Worcestershire sauce", "chicken broth", "lean ground turkey", "eggs", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.2 [FatContent] 11.1 [SaturatedFatContent] 2.7 [CholesterolContent] 96.6 [SodiumContent] 456.4 [CarbohydrateContent] 13.2 [FiberContent] 2.0 [SugarContent] 1.9 [ProteinContent] 22.9 [RecipeServings] 12.0 [RecipeYield] 24 pieces [RecipeInstructions] Preheat oven to 400 degrees F. Prepare two muffin tins (for a total of 24 pieces] by spraying with cooking spray and line each tin with parchment paper cups. In a frying pan on medium heat, heat olive oil in a large skillet and add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time]. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has reduced and the mixture is totally solid. Remove from heat and allow to cool to room temperature. In a large bowl, combine the turkey, 3/4 cup of the bread crumbs, and egg. Combine with your hands and then add in the spinach mixture. Mix to combine. Spoon the mixture into the muffin tins nearly to the top of each tin, and gently smooth down surface. Sprinkle with remaining bread crumbs and bake until cooked through with an internal temperature of 160 degrees F - about 20-25 minutes. Remove from oven and let cool slightly before piping or dolloping small mounds of mashed potato on top.
[Name] Cheesy Stuffing Bites [AuthorId] 2001275362 [AuthorName] Probably This [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-11-03T14:17:00Z [Description] These are a fun twist on classic holiday stuffing with a surprise of melty cheddar cheese on the inside. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/99/cDoAddCoQBqOHp5lXIhN_V2-26.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/99/QVfc6K9vSLSUa6Wgf8rg_V2-27.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/99/2CFvSCxS6Wn0dFP87JrC_V2-28.jpg"] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/3", "1/2", "2", "2", "2", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["cornbread stuffing mix", "low sodium chicken broth", "onion", "celery ribs", "garlic cloves", "fresh sage", "fresh thyme leaves", "olive oil", "eggs", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.3 [FatContent] 12.0 [SaturatedFatContent] 5.4 [CholesterolContent] 54.7 [SodiumContent] 591.8 [CarbohydrateContent] 24.3 [FiberContent] 4.5 [SugarContent] 2.0 [ProteinContent] 12.0 [RecipeServings] 12.0 [RecipeYield] 24 pieces [RecipeInstructions] Preheat oven to 325 degrees. Spray cooking spray into muffin tin and line each tin with parchment muffin cups. In large skillet, heat olive oil to high heat. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the onion, garlic, and celery and cook all until sausage is done and onions are translucent. Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that’s pre-seasoned], and add the chicken broth. Let cook for 3 - 5 minutes until simmering, and add thyme and sage just before removing from heat. Spoon the mix into muffin tins, filling just 2/3 full. Add an even amount of cheddar atop each muffin, and then top it off with a small spoonful of stuffing. Bake for 25 - 30 minutes, until stuffing is set and cheese is melty.
[Name] Feta Veggie Tart [AuthorId] 2001275362 [AuthorName] Probably This [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-11-03T14:17:00Z [Description] Make and share this Feta Veggie Tart recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/00/zcYc1MshT9m9iwvmmWDM_V2-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/00/XDOpdz1sQtGm3TsWrbdg_V2-35.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/00/qY852AlbS0mFZ4GysQIy_V2-36.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001275362/WWhHs0bGSUK9BaWNuzyJ_VeggieTart2.jpg" ] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "2", "4 -6", NA] [RecipeIngredientParts] ["olive oil", "green bell pepper", "zucchini", "carrot", "portabella mushroom", "feta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.6 [FatContent] 14.4 [SaturatedFatContent] 4.3 [CholesterolContent] 8.9 [SodiumContent] 273.0 [CarbohydrateContent] 15.4 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 3.6 [RecipeServings] 12.0 [RecipeYield] 12 tarts [RecipeInstructions] ["Preheat oven to 350 degrees. Use a circle cookie cutter to create small rounds out of dough. Line each muffin tin cup with dough and set aside.", "Chop all vegetables into ¼” cubes. Heat the oil in a large skillet over medium heat and add vegetables, herbs de Provence, and salt and pepper. Saute until veggies are just beginning to become tender, about 5 minutes. Remove from heat and fold in the feta cheese quickly before scooping into the prepared muffin tins.", "Fill the tins above the brim of each pastry shell as the vegetables will cook down. Bake for 25-30 minutes until crust is golden brown. Remove and let cool slightly before serving." ]
[Name] Gumbo [AuthorId] 2001775914 [AuthorName] daddygpartyof4 .. [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-11-03T19:53:00Z [Description] Make and share this Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2", "2", "1", "1", "1 1/2", "1/8", "1", "1", "2", "2", "2", "1", "1", "1", "2", "1", "1", "2/3", "1/2", "3"] [RecipeIngredientParts] ["chicken bouillon cube", "beef bouillon cube", "salt", "thyme", "garlic powder", "parsley", "basil", "Worcestershire sauce", "chicken", "chicken", "sausage", "green bell pepper", "celery", "garlic", "flour", "small shrimp", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 695.8 [FatContent] 52.3 [SaturatedFatContent] 12.9 [CholesterolContent] 153.9 [SodiumContent] 1562.7 [CarbohydrateContent] 20.4 [FiberContent] 1.9 [SugarContent] 2.6 [ProteinContent] 34.6 [RecipeServings] 8.0 [RecipeYield] 1 gallon [RecipeInstructions] Slice sausage and lay out baking sheet with aluminum foil and bake at 375 for 20 minutes. Boil raw chicken and retain stock. Cut up all vegetables. Add the flour and oil to a heavy bottom pot and stir continually until it reaches the color of an old penny to make a roux. It's important to keep it from scortching. Dump vegetables into the roux and cook covered stirring occasionally until the vegetables have wilted. Add meat and stir in water and spices. Bring it to a slow boil, then reduce the heat and allow the excess oil to rise to the top. Skim off the excess oil. Adjust seasoning to taste. Serve over rice or by itself.
[Name] Southern Style Cornbread [AuthorId] 2000594508 [AuthorName] tmercks [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-11-03T19:56:00Z [Description] Southern-style real cornbread as made by my mother and grand mothers. This is not corn cakes, such as those made with mixtures of flour and sugar, this is real authentic cornbread. No, it will not taste like any of the box mixes, but much better. This recipe has no flour. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000594508/5HzQ58VDQkCt0B0ET91v_GEDC0649.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2/3", "2"] [RecipeIngredientParts] ["eggs", "buttermilk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.0 [FatContent] 5.8 [SaturatedFatContent] 1.1 [CholesterolContent] 47.3 [SodiumContent] 419.5 [CarbohydrateContent] 22.5 [FiberContent] 2.0 [SugarContent] 1.0 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 8-12 wedges or muffins [RecipeInstructions] 1. Preheat oven to 400 deg. F. 2. In a bowl, add all ingredients except buttermilk and mix to loosely combine. 3. Add buttermilk (more or less] to the consistency of a wet oatmeal. Mix needs to be combined. Lumpy ok, hand mix. You do not need a mixer. 4a. Spray a 12 count cupcake or muffin pan with nonstick spray. Evenly distribute the mix in the cups. Each cup should be 1/2 to 3/4 full. 4b. Optionally, you may use a cast iron skillet. Place in oven while mixing ingredients to preheat. If you like, you may put a tbsp of butter in the bottom to melt. Do not burn the butter, and use a potholder to remove from the oven to a heat-safe surface. Pour the cornbread mix in through the butter. Return to oven. 5. Bake 15 to 20 minutes until the center rises and the top and edges are golden brown. 6. Let cool, cornbread should pull away from the sides. Serve warm with butter. I like butter and ketchup. Note 1: in the old days, the oil was substituted with bacon grease from a container left near the stove to catch drippings after frying. It definitely adds a great flavor. Note 2. Sugar is not necessary, but if you have a sweet tooth add whatever you like. You may also add corn, peppers, and a taco seasoning for a \"Mexican style\". Note 3. A dryer mix (less buttermilk] makes a good base for hush puppies or pan fried corn fritters or dodgers.
[Name] Chicken & Sausage Gumbo [AuthorId] 2001775914 [AuthorName] daddygpartyof4 .. [CookTime] PT2M [PrepTime] PT30M [TotalTime] PT32M [DatePublished] 2017-11-03T19:57:00Z [Description] Make and share this Chicken & Sausage Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["flour", "celery", "green bell pepper", "salt", "bay leaves", "chicken bouillon cube", "beef bouillon cube"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.0 [FatContent] 13.9 [SaturatedFatContent] 1.8 [CholesterolContent] 0.1 [SodiumContent] 469.8 [CarbohydrateContent] 10.5 [FiberContent] 1.0 [SugarContent] 1.3 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] 1 1/2 gallon [RecipeInstructions] Using a heavy bottom stock pot add flour and oil and stir continuosly until the roux is the color of an old penny. Add diced vegetables to the roux, cover and cook until the vegetables are tender. Add 3/4 gallon of water.
[Name] Dilled Salmon Stroganoff [AuthorId] 664832 [AuthorName] ddshantz [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-03T19:58:00Z [Description] Make and share this Dilled Salmon Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/2", "1/2", "1/2", "4", NA] [RecipeIngredientParts] ["butter", "salmon", "zucchini", "chicken broth", "sour cream", "Dijon mustard", "dried dill", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.3 [FatContent] 14.0 [SaturatedFatContent] 8.0 [CholesterolContent] 34.9 [SodiumContent] 276.7 [CarbohydrateContent] 7.3 [FiberContent] 1.8 [SugarContent] 5.3 [ProteinContent] 4.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat butter in a large non-stick frying pan set over medium heat. Add salmon and cook until underside is light brown, about 2 minute Turn salmon and continue cooking until browned 2 more minutes. Reduce heat to low, cover continue to cook for 6 more minutes. Remove to plate and cover to keep warm. Meanwhile, slice zucchini lengthwise into four strips, then thinly slice and add to pan. Stir constantly over medium high heat until slightly softened, about one minute. Stir in broth. Bring to a boil. Cook, uncovered and stirring often until reduced by half, about 2 minutes. Stir in sour cream, mustard and dill weed. Gently stir for 2 minutes. Finely slice onions, and stir into sauce. Add salmon and cook until just heated through, about one minute. Season with salt and pepper.
[Name] Taco Fish [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-11-04T01:45:00Z [Description] Make and share this Taco Fish recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "1/2", "1/4", "1/2", "1/3", "1/3"] [RecipeIngredientParts] ["salt", "chili powder", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.8 [FatContent] 4.0 [SaturatedFatContent] 2.0 [CholesterolContent] 81.3 [SodiumContent] 697.7 [CarbohydrateContent] 4.2 [FiberContent] 0.1 [SugarContent] 2.1 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] Preheat oven to 350. Place fish on 13x9x2 greased pan. sprinkle with salt & chili powder. cover and bake at 350 for 20 min. uncover and pour taco sauce over fish. Bake 5 min. sprinkle with cheese and chips.
[Name] Vegan Chocolate Lava Cake [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-04T07:28:00Z [Description] Chocolate is usually thought of as a guilty pleasure but for the Maya civilisation and their ancestors it was a daily staple; the Mayans murals and ceramics capture the abundance of chocolate available to them. Chocolate is made from the seeds of the cacao tree which flourished in southern Mexico. Recent studies found that cocoa extract, Lavado, could have a positive effect on cognitive decline, other studies indicate chocolate could help lower the risk of developing heart disease. Let’s celebrate the history and the benefits of chocolate with this enticing, vegan, recipe on the 13th September – National Chocolate Day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/ufB3WzMaQiaGAc0go4w5_Vegan-Chocolate-Lava-Cake.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["94", "62 1/2", "25", "1/4", "1/2", "1/3", "185", "62 1/2", "1", "22"] [RecipeIngredientParts] ["maple syrup", "salt", "baking powder", "baking soda", "coconut milk", "coconut oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.0 [FatContent] 21.5 [SaturatedFatContent] 18.2 [CholesterolContent] 0.0 [SodiumContent] 244.9 [CarbohydrateContent] 18.0 [FiberContent] 1.9 [SugarContent] 12.5 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 5 cakes [RecipeInstructions] Preheat oven to 160C/325°F Coat muffin tin with non-stick spray. In a bowl, whisk together gluten-free baking mix, cocoa powder, salt, baking powder, and baking soda. Whisk in maple syrup, oil and vanilla extract. Gradually add milk until batter is well combined. Pour the batter into muffin tin, filling each hole ¾ up. Drop a chocolate chip in the centre of each mould. Bake for 20-25 minutes. Cool for 5 minutes. Loosen edges by running a knife around each mould.
[Name] Korean Tofu & Leek BBQ [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT8H [TotalTime] PT8H15M [DatePublished] 2017-11-04T07:32:00Z [Description] This recipe is an easy to make, and easy to eat addition to the outdoor fun on National Picnic Week. Tofu is a good source of protein and comes in a range of textures, firm suitable for grilling and stir-fries, soft for desserts and sauces. Good news for all the women out there suffering with menopausal symptoms, hot flushes, for example, may be improved by incorporating tofu in the diet. Tofu contains phytoestrogens called isoflavones which have a similar structure to the female hormone oestrogen, which could slightly boost the oestrogen levels in women. Sesame seeds have numerous benefits, from heart, skin and hair health to reducing inflammation in the joints. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/A69Lj6gHTf2Qk8n8xjOw_Korean-Tofu-Leek-BBQ.jpg" [RecipeCategory] Vegan [Keywords] "Free Of..." [RecipeIngredientQuantities] ["500", "80", "10", "62 1/2", "62 1/2", "100", "30", "10", "25"] [RecipeIngredientParts] ["firm tofu", "leeks", "toasted sesame seeds", "soy sauce", "apples", "maple syrup", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.2 [FatContent] 11.4 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 543.5 [CarbohydrateContent] 9.7 [FiberContent] 1.7 [SugarContent] 5.8 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 8 skewers [RecipeInstructions] Combine all ingredients for the marinade in a blender and puree until smooth. Marinate tofu overnight. Thread tofu and leek pieces alternately onto skewers. Pre-heat grill pan to 220C/430°F Coat with non-stick cooking spray. Grill for 2-3 minutes on all four sides. Sprinkle with toasted sesame seeds before serving.
[Name] Vegan Scotch Eggs [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-04T07:37:00Z [Description] We’ve made this vegan version of a very popular British dish for British Food Fortnight, but of course, it’s tasty all year round. Kidney beans are high in both protein, fibre and slow-release carbs which keep blood sugar levels from spiking. Some other bean benefits are vitamin K1 – important for blood coagulation, folate – more commonly known as folic acid which is important during pregnancy – you could say – healthy eggs for healthy eggs! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/dPamaFLcSMOqyj9xfovO_Vegan-Scotch-Eggs.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["80", "2", "1", "1", "210", "150", "150", "1", "2 1/2", "1", "2", "1", "80"] [RecipeIngredientParts] ["mashed potatoes", "curry powder", "salt", "pepper", "white rice", "coconut milk", "water", "flax seed meal", "water", "red kidney beans", "cilantro", "cumin powder", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.9 [FatContent] 10.5 [SaturatedFatContent] 7.5 [CholesterolContent] 0.4 [SodiumContent] 115.5 [CarbohydrateContent] 88.7 [FiberContent] 11.2 [SugarContent] 0.8 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] 4 eggs [RecipeInstructions] Boil potatoes until fork tender. Mash potatoes with curry powder in a bowl. Season with salt and pepper then set aside. Combine rice, water, and coconut milk in a pot. Bring to a boil while stirring constantly. Reduce to a simmer, cover, and cook for 15 minutes. Combine flaxmeal and water in a small bowl and leave to bloom for 5 minutes. Process red kidney beans, cumin powder, flaxmeal mixture, salt, and pepper into a paste in the food processor. Transfer to a bowl together with the chopped cilantro and GF flour. Mix into a dough. Form the scotch eggs. Roll cooked coconut rice into balls, making an indentation in the middle. Fill the dent with a scoop of the curry mashed potatoes and seal with more rice. Enclose the rice balls with a layer of the bean mixture. Sear in a lightly oiled skillet and bake in at 180C/360F for 15 minutes.
[Name] Vegan Cheese Fondue [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-11-04T07:41:00Z [Description] This recipe is ideal for any get together but maybe bear it in mind for your New Year’s Eve party, easy to make and so healthy too – just in time for those resolutions! Cashews may be small but they have huge benefits. Studies have shown that eating a fistful of nuts may reduce the risk of heart disease, cashews contain powerful antioxidants called Lutein and Zeaxanthin which are absorbed directly by our retina and help prevent age related macular degeneration, they are packed with omega-3 fatty acids, they have a great percentage of dietary fibres and have many more positives. We know one New Year’s resolution you’re going to make! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/UIY3HV1Rpu1yfRA5BP4r_Vegan-Cheese-Fondue.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["70", "12", "10", "40", "1/2", "1/2", "6", "375", "300"] [RecipeIngredientParts] ["cashews", "nutritional yeast", "cider vinegar", "tapioca starch", "garlic powder", "turmeric powder", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.1 [FatContent] 5.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 538.8 [CarbohydrateContent] 9.0 [FiberContent] 2.1 [SugarContent] 1.8 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blanch the vegetables for a minute in boiling water. Transfer to an ice bath for 2 minutes. Drain. Boil cashews for 15 minutes. Process cashews, yeast, vinegar, tapioca starch, garlic powder, turmeric powder, salt and water in a blender until smooth. Transfer puree into a saucepot and boil for 3-5 minutes, stirring constantly. Mixture will lump at first. Keep stirring unti smooth. Serve “vegan cheese” to a fondue pot and serve with vegetable sticks.
[Name] Vegan Roasted Vegetable Omelette [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-04T07:48:00Z [Description] A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It’s a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/bTJ2PYjRiOHANA1gk1NA_Vegan-Roasted-Vegetable-Omelette.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["95", "185", "7", "30", "1/4", "1/4", "1/4", "1/2", "50", "20", "50", "50", "50", "75", "15", "1", "1"] [RecipeIngredientParts] ["chickpea flour", "soymilk", "apple cider vinegar", "turmeric powder", "garlic powder", "baking soda", "salt", "shallots", "garlic", "bell peppers", "tomatoes", "eggplants", "aubergines", "zucchini", "courgettes", "olive oil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.4 [FatContent] 11.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 907.6 [CarbohydrateContent] 47.6 [FiberContent] 8.9 [SugarContent] 11.8 [ProteinContent] 17.6 [RecipeServings] nan [RecipeYield] 2 omelettes [RecipeInstructions] Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes. Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper. Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes. Put sauteed vegetables on the batter. Fold then cover and cook over low heat for 2 more minutes.
[Name] Crockpot Cheesy Chicken Tater Tot Casserole [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-11-04T13:20:00Z [Description] Make and share this Crockpot Cheesy Chicken Tater Tot Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["32", "3", "1", "2", "3/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 648.3 [FatContent] 37.5 [SaturatedFatContent] 16.1 [CholesterolContent] 92.2 [SodiumContent] 1055.9 [CarbohydrateContent] 48.5 [FiberContent] 3.8 [SugarContent] 0.2 [ProteinContent] 30.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray slow cooker w/ nonstick spray. Layer half of frozen tots on bottom of crockpot. Sprinkle w/ 1/3 Celsius bacon pieces & 1/3 Celsius shredded cheese. Add diced chicken on top. Season with salt & pepper. Add remaining tots, cheese & bacon (in that order]. Pour 3/4 Celsius milk over the top. Cover & cook on low 4-6 hours.
[Name] Crockpot Chicken Philly Cheesesteak [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-11-04T13:27:00Z [Description] Make and share this Crockpot Chicken Philly Cheesesteak recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Healthy"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "3", "1/2", "1", "8"] [RecipeIngredientParts] ["cornstarch", "chicken broth", "boneless skinless chicken breasts", "onion", "bell peppers", "black pepper", "garlic", "American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.5 [FatContent] 8.8 [SaturatedFatContent] 3.9 [CholesterolContent] 109.0 [SodiumContent] 484.5 [CarbohydrateContent] 8.3 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 37.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix cornstarch into chicken broth. Place all ingredients EXCEPT cheese into the crockpot. Cook on low for 6 hours. Serve on fresh, hot roll. To freeze: Dump all ingredients (except cheese] into gallon bag. Remove air, seal & freeze.
[Name] Bacon & Potato Chowder - OAMC or Serve Now! [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2017-11-04T13:34:00Z [Description] Make and share this Bacon & Potato Chowder - OAMC or Serve Now! recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "2/3", "1", "3/4", "4", "1/2", "1/4", "1/4", "3/4", "1"] [RecipeIngredientParts] ["potatoes", "carrot", "garlic", "red onion", "chicken broth", "barley", "thyme", "black pepper", "bacon", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.3 [FatContent] 12.8 [SaturatedFatContent] 5.0 [CholesterolContent] 24.4 [SodiumContent] 713.9 [CarbohydrateContent] 46.1 [FiberContent] 6.8 [SugarContent] 3.3 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In gallon bags (or large bowl], combine all ingredients EXCEPT evaporated milk. To make - place in crock pot for 6 hours on low setting. Add evaporated milk for the last 15-30 minutes of cooking. (Leave lid open a crack & continue to cook until heated through].
[Name] Freezer to Crockpot Scalloped Potatoes & Ham [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-11-04T13:45:00Z [Description] Make and share this Freezer to Crockpot Scalloped Potatoes & Ham recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "12 -14", "21", "3", "8", "4", NA] [RecipeIngredientParts] ["potatoes", "potato", "water", "ham", "cheddar cheese", "broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 693.5 [FatContent] 22.9 [SaturatedFatContent] 11.2 [CholesterolContent] 84.1 [SodiumContent] 2041.5 [CarbohydrateContent] 86.1 [FiberContent] 10.9 [SugarContent] 5.1 [ProteinContent] 37.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all items into gallon bag. Freeze. To prep - thaw overnight. Cook on low for 8 hours.
[Name] Freezer to Crockpot - Slow Cooker Cranberry Pork Roast [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-11-04T13:50:00Z [Description] Make and share this Freezer to Crockpot - Slow Cooker Cranberry Pork Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "15", "1/4", "1/4", NA] [RecipeIngredientParts] ["cranberry sauce", "honey", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 898.0 [FatContent] 51.2 [SaturatedFatContent] 17.7 [CholesterolContent] 201.3 [SodiumContent] 216.4 [CarbohydrateContent] 59.8 [FiberContent] 1.3 [SugarContent] 58.1 [ProteinContent] 49.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in gallon sized bag & freeze. To prep - thaw overnight (in refrigerator], then cook on low in crockpot for 6-8 hours. Remove bones & shred with a fork. Optional - add box or bag of stuffing mix for the last hour or two of cooking, adding more liquid if needed.
[Name] Pad Thai [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-04T15:52:00Z [Description] Make and share this Pad Thai recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "2", "3", "1", "3", "1/2", "3", "1", "2", "2", "2"] [RecipeIngredientParts] ["eggs", "chicken breasts", "cilantro", "green onions", "peanuts", "soy sauce", "sriracha sauce", "lime juice", "canola oil", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 647.8 [FatContent] 31.0 [SaturatedFatContent] 6.1 [CholesterolContent] 210.5 [SodiumContent] 879.1 [CarbohydrateContent] 52.9 [FiberContent] 4.0 [SugarContent] 9.2 [ProteinContent] 40.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut up chicken into bite sized pieces and pan fry in oil. Cook pad thai noodles according to package directions. Whisk together soy sauce, sriracha, lime juice, canola oil and brown sugar. Set aside. Scramble eggs in with the chicken. Combine noodles, eggs, and sauce. Top with cilantro, green onions and peanuts.
[Name] Shredded Pork Burrito Bowls [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2017-11-04T15:58:00Z [Description] Make and share this Shredded Pork Burrito Bowls recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", NA, NA, "2", NA, NA, "1", "1", "1", NA] [RecipeIngredientParts] ["green chilies", "chipotle chiles in adobo", "pico de gallo", "sour cream", "cooked white rice", "cilantro", "lime juice", "pinto beans", "black beans", "lettuce", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.3 [FatContent] 11.1 [SaturatedFatContent] 6.5 [CholesterolContent] 34.6 [SodiumContent] 408.1 [CarbohydrateContent] 64.2 [FiberContent] 12.0 [SugarContent] 5.6 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pork loin on low with green chilis and chili in adobo sauce for 8-10 hours. Prepare rice according to package directions. Add squeeze lime juice and chopped cilantro to finish it. Shred pork loin and serve with rice, pico de gallo, beans, lettuce, sour cream, and cheese.
[Name] Broccoli Chicken Casserole [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2017-11-04T16:26:00Z [Description] Make and share this Broccoli Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "1", "1/2", "4", NA] [RecipeIngredientParts] ["mayonnaise", "lemon juice", "curry", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.0 [FatContent] 21.0 [SaturatedFatContent] 8.8 [CholesterolContent] 82.3 [SodiumContent] 1039.3 [CarbohydrateContent] 19.1 [FiberContent] 5.2 [SugarContent] 4.0 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1- Separate cooked broccoli into two greased freezer pans.", "2- Mix chicken, cream of mushroom soup, mayo, lemon juice, and curry in bowl.", "3- Spread mixture evenly over broccoli in the two freezer pans.", "4- Top with shredded cheddar cheese.", "5- Freeze (plastic wrapped over top, and then foil with instructions on it].", "Bake: Remove from freezer, top with toasted bread crumbs, bake at 325 degrees for 45 min to 1 hr with foil until warmed and bubbly in middle, take off foil and bake additional 15 minute." ]
[Name] Oven Fried Chicken Thighs [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-11-04T16:33:00Z [Description] Make and share this Oven Fried Chicken Thighs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", NA, "1/2", "1/2", NA, "2", "2", "1/3", "2/3", "1", "4 -6"] [RecipeIngredientParts] ["buttermilk", "fresh ground pepper", "flour", "salt", "fresh ground pepper", "olive oil", "butter", "parmesan cheese", "instant mashed potatoes", "chicken thighs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.6 [FatContent] 30.0 [SaturatedFatContent] 10.4 [CholesterolContent] 104.0 [SodiumContent] 615.3 [CarbohydrateContent] 23.3 [FiberContent] 1.1 [SugarContent] 3.4 [ProteinContent] 24.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken parts in a shallow dish, whisk together the buttermilk and pepper, pour over the chicken. Set aside. Next we’re going to set up our assembly line. In a container with a tight fitting lid add the flour, salt, and pepper. Give this a good shake (with the lid on!] and set aside. Next, in a microwave safe shallow dish add the olive oil and butter, microwave just long enough to melt the butter, it took between 20 – 30 seconds in my microwave. Set next to the flour container. In another lidded container place the final three ingredients, close the lid and give it a good shake. Grab a baking sheet and line it with foil. Normally I’m all about a little olive oil or cooking spray, but humor me. If you are completely texture oriented and need the chicken as crispy as humanly possible get a baking rack to place over the sheet. Preheat the oven to 375°F. Find something to do for 5 minutes or so. Go wild, plan a side dish. Starting with the smallest pieces: wings, drumsticks, thighs, then breasts, place one or two pieces in the flour container and give it a good shake. One at a time, remove the pieces from the flour, shaking off any excess, and dip in the oil / butter mixture. Shake the pieces again and add to the final container, giving a good shake to coat the piece evenly. Place on the baking sheet or rack. Once all of the pieces have moved through your assembly line place in the oven for 40 – 60 minutes. Use a meat thermometer to ensure the largest pieces have reached 165°F If using a whole chicken it may be necessary to cook the breasts longer than the wings and drumsticks, simply set them aside on a paper towel. If the coating on larger pieces looks as though it may brown too quickly, use a small piece of foil as a tent to shield the coating. Serve immediately.
[Name] Really Good Vegetarian Meatloaf (Modified) [AuthorId] 93430 [AuthorName] Chris Wilson UK [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-11-04T16:37:00Z [Description] This is a modified version of another recipe on this site, http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-33921. The original recipe didn't work too well for us: the onions were raw, and it lacked texture and interest. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "2", "2", "1", "3/4", "1", "4 1/2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["water", "salt", "lentils", "onion", "celery", "garlic cloves", "carrots", "quick-cooking oats", "egg", "tomato sauce", "dried basil", "dried parsley", "seasoning salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.4 [FatContent] 11.1 [SaturatedFatContent] 5.9 [CholesterolContent] 72.5 [SodiumContent] 967.4 [CarbohydrateContent] 32.8 [FiberContent] 8.3 [SugarContent] 5.7 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] 8 slices [RecipeInstructions] Add salt to water and boil in a saucepan. Add lentils and simmer uncovered 10-15 minutes, until lentils are soft and most of water has evaporated. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly. Meanwhile, fry the onions, garlic and celery until soft (10-15 minutes]. Add grated carrot and fry for another 10 minutes. Add to the mixing bowl, followed by the oats, tomato sauce, cheese, basil, parsley and seasoning (salt and pepper] and mix well. Mix in the egg last, to avoid cooking it too much in the warm mixture. Spoon into loaf pan or baking dish (9\"] that has been generously sprayed with Pam (non-stick cooking spray] or well-greased. Smooth top with back of spoon. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown. Cool in pan on rack for about 10 minutes. Run a sharp knife around edges of pan then turn out loaf onto serving platter.
[Name] Quinoa Chicken Chili [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2017-11-04T16:40:00Z [Description] Make and share this Quinoa Chicken Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "115", "3", "2", "1", "2", "1", "2"] [RecipeIngredientParts] ["quinoa", "diced tomatoes", "diced tomatoes with green chilies", "black beans", "corn", "chicken breasts", "garlic powder", "cumin", "crushed red pepper flakes", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1406.2 [FatContent] 25.5 [SaturatedFatContent] 4.8 [CholesterolContent] 51.8 [SodiumContent] 747.4 [CarbohydrateContent] 256.6 [FiberContent] 39.9 [SugarContent] 45.3 [ProteinContent] 70.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.] Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done! 2.] Remove chicken and shred it with two forks. Return to slow cooker. 3.] Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.
[Name] Slow Cooker Beef and Noodles [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-11-04T16:43:00Z [Description] Make and share this Slow Cooker Beef and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 308.5 [FatContent] 12.1 [SaturatedFatContent] 4.3 [CholesterolContent] 117.0 [SodiumContent] 1111.2 [CarbohydrateContent] 10.9 [FiberContent] 1.0 [SugarContent] 3.2 [ProteinContent] 40.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stir together beef and soups in slow cooker. Cover and cook on low for 6-8 hours. Serve with noodles,rice or mashed potatoes.
[Name] Peanut Butter Cookies [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-11-04T16:51:00Z [Description] Make and share this Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "3/4", "1", "1", "3/4", "1/4", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "white sugar", "peanut butter", "egg", "vanilla extract", "all-purpose flour", "whole wheat flour", "baking soda", "salt", "rolled oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.9 [FatContent] 25.2 [SaturatedFatContent] 11.1 [CholesterolContent] 43.0 [SodiumContent] 426.5 [CarbohydrateContent] 60.6 [FiberContent] 3.5 [SugarContent] 42.1 [ProteinContent] 8.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 375 degrees F (190 degrees C].", "In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.", "Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks." ]
[Name] Fluffy Banana Pancakes [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-11-04T16:57:00Z [Description] Make and share this Fluffy Banana Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", NA, "2", "3", "2", "2 1/2", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["buttermilk", "bananas", "eggs", "unsalted butter", "pure vanilla extract", "all-purpose flour", "sugar", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.7 [FatContent] 12.9 [SaturatedFatContent] 7.0 [CholesterolContent] 120.8 [SodiumContent] 887.5 [CarbohydrateContent] 79.3 [FiberContent] 2.1 [SugarContent] 18.9 [ProteinContent] 15.4 [RecipeServings] 4.0 [RecipeYield] 12 pancakes [RecipeInstructions] ["Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.", "To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.", "Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!", "Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.", "Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick]. Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well], pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute]. Flip and cook on the other side until golden brown and the cooked through." ]
[Name] 7 Layer Taco Dip [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-11-04T18:43:00Z [Description] Make and share this 7 Layer Taco Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "sour cream", "salsa", "tomatoes", "green bell pepper", "green onion", "iceberg lettuce", "black olives", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 285.9 [CarbohydrateContent] 2.0 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

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